Texas Sheet Cake Cupcakes
We try hard to be team players. We really do.
We help take the trash out (and by help we mean make sure the boys know when the trash needs to be taken out), we refill the ice trays like at least 75% of the time, and we almost always will give you a bite of our cookie. We mean, assuming you move quick because a cookie doesn't really last all that long in our hands.
But if you ask us in time, OF COURSE we'll share.
But as much as we try, there's one thing we struggle with. In fact, it's pretty obvious if you scroll through our recipe page. We are not equal opportunity bakers. THE SHAME.
We play favorites. We make cookies & bars with reckless abandon. Breakfast treats & ice cream loom large as well. But there's a rather sorry looking section that could certainly use a little love...cupcakes.
We know, cupcakes! The one baked good that's spawned a whole slew of stores and we've made 4 recipes in almost 2 years. FOUR.
Well now we've made 5 (small victories people). And we made a good one. The fabulously delicious Texas Sheet Cake in a portable, personal size. This cupcake goes from backyard BBQ to dinner party dessert to the "is 10am too early for a cupcake?" snack just perfectly.
And now that we've made these, we know what we've been missing & our challenging ourselves to beef up that paltry little recipe section. It's going to be a good summer...
Texas Sheet Cake Cupcakes
Makes 24 cupcakes
Adapted from Southern Food
For the cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
4 heaping tablespoons unsweetened cocoa powder
2 sticks unsalted butter
1/2 cup boiling water
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
For the frosting:
1 3/4 sticks butter, melted
4 heaping tablespoons unsweetened cocoa powder
6 tablespoons buttermilk (or milk)
1 teaspoon vanilla extract
4 cups confectioners sugar
1/2 cup chopped pecans
Preheat oven to 350 F. Line a muffin pan with paper liners and set aside.
In a large bowl, combine flour, sugar & salt and set aside.
In a microwave safe bowl, melt butter. Stir in cocoa powder & boiling water and mix. Add to dry ingredients and stir until just combined.
In a small bowl combine buttermilk, eggs, baking soda & vanilla and whisk. Stir into the chocolate/flour mixture and mix until fully incorporated. Fill prepared muffin pan with batter & bake cupcakes for 18-20 minutes. Allow to cool completely on a wire rack before frosting.
While the cupcakes are baking, make the icing. Melt butter in a saucepan. Pour into a large mixing bowl and add in cocoa powder, buttermilk (or milk) & vanilla extract. Whisk until smooth then add in confectioners sugar & finally pecans. Generously cover cooled cupcakes with frosting.
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Reader Comments (6)
Want, want, and want some more....
Yay! 5 cupcake recipes for me to choose from! I rarely bake cupcakes myself, and have no idea why! You've inspired me to bake more. Thanks!
Wow girls, can't wait to try! The chocolate icing with the milk jar in the background has me salivating! With my birthday next week, I definitely will be baking these up!!!
These look good!
A great trick for the frosting is to toast the pecans until they are burned. Yes, I mean black on the outside. A friend of mine taught me the trick and when I was helping him with the frosting, I toasted the pecans until they were perfectly golden; showed them to him for his approval, and he said "No, I mean burned." I honestly couldn't burn them so he took over. I thought he was making a huge mistake but when mixed with the frosting (not on top like the pictures) the burned pecan pieces give the fudgy icing an unbelievable depth of flavor, like caramel and coffee all in one. You should try it the next time you make the cupcakes.
Instead of using the half cup of water use leftover breakfast coffee. Makes it more moist