Friday, October 12, 2012

Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes

Original Recipe:

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

  1. Preheat oven to 350 F. Line a muffin pan with paper liners and set aside.
  2. In a large bowl, combine flour, sugar & salt and set aside.
  3. In a microwave safe bowl, melt butter. Stir in cocoa powder & boiling water and mix. Add to dry ingredients and stir until just combined.
  4. 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.
  5. 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.