TEXAS SHEET CAKE CUPCAKES

Texas Sheet Cake Cupcakes image

Number Of Ingredients 14

Previous Next

1 cup butter
1/2 cup water
1/4 cup 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
6 Tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups powdered sugar
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans.
In a small saucepan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside.
In a separate bowl, combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture to dry ingredients in bowl. Stir until blended, being careful to not over-mix. Pour batter into cupcake liners (a little less than 2/3 full, no more than 2/3 full or they will sink in the middle).
Bake for 18-20 minutes or until done. They will be moist- make sure that you don't overcook them! Cool completely.
In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat.
Add vanilla and powdered sugar. Stir until it starts to thicken slightly (about 3-4 minutes). 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.
This frosting is different than other frostings because it's a "pour-on frosting." It is not a spread or pipe-on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it's ready. If it spreads too far, stir for a little longer.