Ingredients
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
Caramel:
1 cup heavy cream
1/4 cup butter
1/2 sugar
3 tsp vanilla
Frosting:
1 stick butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
Preparation
Preheat oven to 350.
Stir together sugar, four, cocoa, baking powder and soda, and salt. Add eggs, milk, oil, and vanilla; stir in boiling water. Batter will be thin.
Bake 22-25 minutes.
Caramel: Place butter, half the cream, and the half the sugar in a pan. Bring mixture to a boil. When it begins to thicken, add the remaining sugar. Bring mixture to a full boil. When it starts to thicken and turn a light brown color, add remaining cream and sugar.
Turn temperature down to below medium. Mixture should still remain boiling. Stir constantly for about 10 minutes. When it starts to thicken like pudding, remove from heat and let cool.
Fill cupcakes with caramel.
Frosting: Melt butter, stir in cocoa. Alternately add sugar and milk, beating to spreading consistency. Stir in vanilla. Add more milk if needed.
Frost.
