Best Ever Texas Chocolate Cupcakes

2 cups all-purpose flour
2 cups sugar
1 tsp salt
1/2 tsp baking soda
1/4 cup baking cocoa
1 cup water
1 cup vegetable oil
1/2 cup butter, cubed
2 eggs
1/3 cup buttermilk
1 tsp vanilla extract

Caramel icing:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
2 to 2 1/4 cups 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 three-fourths 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 heat; transfer to a small mixing bowl. Cool to room temperature. Gradually beat in confectioners' sugar. Spread over cupcakes. Yield: 2 dozen


***Instead of buttermilk you can use 1/3 cup regular milk and 1 tsp lemon juice or vinegar. Let sit for 5 minutes.