Texas Sheet Cake Cupcakes

By sklesley

Ingredients

• 2 2 2 cups Gold Medal™ all-purpose flour
• 2 2 2 cups granulated sugar
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 cup unsalted butter
• 1 1 1 cup water
• 3 3 3 tablespoons unsweetened baking cocoa
• 1/2 1/2 1/2 cup buttermilk
• 1 1 1 teaspoon baking soda
• 1 1 1 teaspoon vanilla
• 2 2 2 tablespoons bourbon
• 2 2 2 eggs, beaten
• 1/2 1/2 1/2 cup chopped pecans
• 1/2 1/2 1/2 cup unsalted butter
• 3 3 3 tablespoons unsweetened baking cocoa
• 6 6 6 tablespoons milk
• 2 1/2 2 1/2 1/2 cups powdered sugar
• 1 1 1 tablespoon bourbon
• Pecan halves for garnish, as desired

Details

Servings 1
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups.

2
In large bowl, mix flour, granulated sugar and salt with whisk. Set aside.

3
In 1-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat, and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, 2 tablespoons bourbon and the eggs; mix well to combine. Fold in chopped pecans. Divide batter evenly among muffin cups, filling two-thirds full.

4
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

5
Meanwhile, make Icing. In 1-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat; beat in powdered sugar and 1 tablespoon bourbon. Spoon warm icing over warm cupcakes. Top with pecan halves.