Best Texas Sheet Cake Cupcakes Recipes

Texas Sheet Cake Cupcakes image

Number Of Ingredients 14

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.

Texas Sheet Cake Cupcakes image

Provided by By Cindy Rahe

Categories Dessert

Time 45m

Yield 24

Number Of Ingredients 18

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

Texas Sheet Cake Cupcakes Recipe - (4.3/5) image

Provided by tempestteapot

Number Of Ingredients 16

CUPCAKES:
1 cup butter
1/2 cup water
4 tablespoons 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
FUDGE FROSTING:
6 tablespoons milk
4 tablespoons unsweetened cocoa powder
1/2 cup butter
4 1/2 cups confectioners sugar
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees fahrenheit. Place 24 cupcake liners into muffin pans. In a small sauce, bring the butter, water, and coco powder to a boil. Turn off and set aside. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and coco mixture. Stir until well blended. Pour into cupcake liners. Bake for 18-20 minutes or until done. They will be moist. Do not over cook. Cool completely. Fudge frosting: In a small saucepan, combine milk, coco powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. 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.

Texas Sheet Cake Cupcakes Recipe - (4.4/5) image

Provided by CandyH

Number Of Ingredients 16

Fudge frosting:
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
If you don't have buttermilk, no worries! Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let sit for a minute before adding to other ingredients
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups confectioners' 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. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well blended. Pour batter into cupcake liners (about 2/3 full). Bake for 18-20 minutes or until done. They will be moist- make sure that you don't overcook them! Cool completely. Fudge Frosting: 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 is 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.