Texas Sheet Cake Cupcakes

Texas Sheet Cake is one of my favorites desserts. Making them into cupcakes was a must, not to mention it helps in the portion control. Enjoy!

Photo by Tempest T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • CUPCAKES:

  • 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

  • 2

    eggs

  • 1

    teaspoon vanilla

  • FUDGE FROSTING:

  • 6

    tablespoons milk

  • 4

    tablespoons unsweetened cocoa powder

  • 1/2

    cup butter

  • 4 1/2

    cups confectioners sugar

  • 1

    teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees fahrenheit. Place 24 cupcake liners into muffin pans. In a small sauce, bring the butter, water, and coco powder to a boil. Turn off and set aside. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and coco mixture. Stir until well blended. Pour into cupcake liners. Bake for 18–20 minutes or until done. They will be moist. Do not over cook. Cool completely. Fudge frosting: In a small saucepan, combine milk, coco powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. 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.

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