TEXAS SHEET CAKE CUPCAKES

Texas Sheet Cake Cupcakes image

Provided by By Cindy Rahe

Categories Dessert

Time 45m

Yield 24

Number Of Ingredients 18

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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
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

Steps:

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.

Nutrition Facts : ServingSize 1 Serving