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 eg
gs

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.

To make the frosting, combine While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine melted butter, 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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