TEXAS SHEET CAKE CUPCAKES

 


This twist on a classic favorite is a chocolate lover’s dream. Topped with rich, fudge-like frosting, it is downright irresistible.

If you have never had Texas Sheet Cake, my first thought is… seriously? It is hands down one of the best chocolate cakes ever.

Now imagine all of that goodness in cupcake form. These Texas Sheet Cake cupcakes are perfect for grab-and-go treats — no fork, no plate, just pure chocolate happiness.


CAKE INGREDIENTS
  • 1 cup butter
  • 1/2 cup water
  • 4 tablespoons unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk (or sour cream)
  • 2 eggs
  • 1 teaspoon vanilla

CAKE DIRECTIONS

  1. Preheat the oven to 350 degrees. 
  2. Place 24 cupcake liners into muffin pans. 
  3. In a small sauce pan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside. 
  4. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well blended. 
  5. Pour into cupcake liners. Bake for 18 - 20 minutes or until done. They will be moist. Do not over cook. Cool completely.


FROSTING INGREDIENTS

  • 6 tablespoons milk
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup butter
  • 4 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

FROSTING DIRECTIONS

  1. In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil.
  2. Remove from heat. Add vanilla and powdered sugar. Stir until it starts to thicken slightly. (I stirred it for 3 1/2 minutes) 
  3. Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.  


*NOTE: This is a pour on frosting. It is not a spread or pipe on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it’s ready. If it spreads too far, stir for a little longer.



Print Recipe

TEXAS SHEET CAKE CUPCAKES








CAKE INGREDIENTS
  • 1 cup butter
  • 1/2 cup water
  • 4 tablespoons unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk (or sour cream)
  • 2 eggs
  • 1 teaspoon vanilla

CAKE DIRECTIONS

  1. Preheat the oven to 350 degrees. 
  2. Place 24 cupcake liners into muffin pans. 
  3. In a small sauce pan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside. 
  4. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well blended. 
  5. Pour into cupcake liners. Bake for 18 - 20 minutes or until done. They will be moist. Do not over cook. Cool completely.

FROSTING INGREDIENTS
  • 6 tablespoons milk
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup butter
  • 4 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

FROSTING DIRECTIONS
  1. In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil.
  2. Remove from heat. Add vanilla and powdered sugar. Stir until it starts to thicken slightly. (I stirred it for 3 1/2 minutes) 
  3. Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.  

*NOTE: This is a pour on frosting. It is not a spread or pipe on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it’s ready. If it spreads too far, stir for a little longer.