Texas Sheet Cake Cupcakes
Texas sheet cake cupcakes are a twist on the decadent and chocolatey Texas sheet cake. They're rich, sweet, and have gooey chocolate fudge icing on top.
Equipment
Ingredients
Texas Sheet Cake Cupcakes
- 1 cup Butter room temperature
- 2 Large Eggs
- 2 teaspoons Pure Vanilla Extract
- 2 cups White Granulated Sugar
- ⅓ cup Unsweetened Cocoa Powder
- ¾ cup Water
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Sour Cream
Chocolate Icing
- ¼ cup Butter room temperature
- 6 tablespoons Milk
- ⅓ cup Unsweetened Cocoa Powder
- 1 teaspoon Pure Vanilla Extract
- 3 cups Confectioners' Sugar
- 1 cup Chopped Pecans optional
Instructions
Texas Sheet Cake Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line muffin pans with 24 cupcake liners.
- In an electric mixer with paddle attachment or a large mixing bowl with a hand mixer, combine butter, eggs, vanilla, and white sugar.
- In a saucepan on the stove or in a microwave-safe dish in the microwave, heat water to almost a simmer. Add cocoa powder and whisk until it has dissolved all of the powder with no lumps left. Add to the mixing bowl and blend well. Add sour cream and mix.
- Sift together all of the dry ingredients, then slowly add to the mixing bowl.
- Fill each cupcake liner with 3 tablespoons of cupcake batter. Bake in the oven for 16-20 minutes until the tops spring back when lightly touched.
Chocolate Icing
- In an electric mixer with a whisk attachment or a large mixing bowl with a hand mixer, combine butter, milk, cocoa powder, and vanilla. Slowly add 1 cup of confectioners' sugar at a time until well blended.
- Ice cupcakes once they have fully cooled. Add chopped pecans on top of icing if desired.
Nutrition
Calories: 301kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 7gTrans Fat: 1gCholesterol: 42mgSodium: 208mgPotassium: 87mgFiber: 2gSugar: 32gVitamin A: 354IUVitamin C: 1mgCalcium: 33mgIron: 1mg