Texas Chocolate Cupcakes

Think Texas Sheet Cake... with caramel icing on top... in a CUPCAKE!  Mmmmm....
(I originally found this delicious recipe here.)

Texas Chocolate Cupcakes

CUPCAKES:
2 c. flour
2 c. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 c. baking cocoa
1 c. water
1 c. vegetable oil
1/2 c. butter, cubed
2 eggs
1/3 c. buttermilk
1 tsp. vanilla extract

CARAMEL ICING:
1 c. packed brown sugar
1/2 c. butter, cubed
1/4 c. milk
2 - 2 1/4 c. confectioners' sugar

In a large mixing bowl, combine the flour, sugar, salt and baking soda.
In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil.
Gradually add to dry ingredients; mix well.
Combine eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).
Fill paper-lined muffin cups 3/4 full.
Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

For icing, in a heavy saucepan, combine the brown sugar, butter and milk.
Cook and stir over low heat until sugar is dissolved.
Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber.
Remove from the heat; transfer to a small mixing bowl. Cool to room temperature.
Gradually beat in confectioners' sugar.
Spread over cupcakes.

Makes 2 dozen.