Texas Sheet Cake Cupcakes

From Betty Crocker

Texas Sheet Cake Cupcakes
Texas Sheet Cake Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

standard cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • Cupcakes

  • 2

    cups Gold Medal™ all-purpose flour

  • 2

    cups granulated sugar

  • 1/4

    teaspoon salt

  • 1

    cup unsalted butter

  • 1

    cup water

  • 3

    tablespoons unsweetened baking cocoa

  • 1/2

    cup buttermilk

  • 1

    teaspoon baking soda

  • 1

    teaspoon vanilla

  • 2

    tablespoons bourbon

  • 2

    eggs, beaten

  • 1/2

    cup chopped pecans

  • Icing

  • 1/2

    cup unsalted butter

  • 3

    tablespoons unsweetened baking cocoa

  • 6

    tablespoons milk

  • 2 1/2

    cups powdered sugar

  • 1

    tablespoon bourbon

  • Pecan halves for garnish, as desired

Directions

Heat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups. In large bowl, mix flour, granulated sugar and salt with whisk. Set aside. 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. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. 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.

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