Texas Sheet Cake Cupcakes
User Reviews
5
Texas Sheet Cake Cupcakes
Description
Texas Sheet Cake Cupcakes convert the traditional thin, moist cake into smaller cupcake-sized treats, using a batter made from flour, sugar, cocoa powder, and a combination of buttermilk and hot water that produces a very moist crumb. The hot water thins the batter for tenderness while the leavening agents help the cupcakes rise with a soft texture. The frosting is prepared by boiling butter, cocoa, and buttermilk to create a glossy mixture, which is then combined with powdered sugar and vanilla to form a smooth, rich icing. It is swirled over cooled cupcakes, sometimes topped with chopped pecans for crunch.
The cupcakes are baked at 350°F for about 18 to 25 minutes until just done, with the batter filling each liner halfway to allow room for rising. After cooling partially in the pan, they are transferred to a rack to cool fully before frosting. The creamy chocolate frosting contrasts with the tender crumb of the cake. The recipe yields approximately two dozen cupcakes, suitable for gatherings or smaller portions of a classic Southern dessert.
These cupcakes serve well as individual desserts and are great for parties or casual snacks. The soft and moist texture paired with the creamy chocolate frosting makes them a comforting treat without the challenge of slicing a large cake. The inclusion of pecans is optional, adding a nutty flavor and crunch.
When frosting, it is helpful to let the frosting set briefly before dipping the cupcake tops to achieve the characteristic thin, fudgy icing layer. Both regular and low-fat dairy ingredients can be used with reasonable results, and the frosting can be spread rather than swirled if preferred. Nutrition estimates are approximate, and the recipe allows for some flexibility in the frosting application.
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/3 cup cocoa powder unsweetened
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 1 cup buttermilk
- 2 egg large
- 1 tablespoon vanilla extract
- 1 cup water not boiling, hot
Frosting
- 1/2 cup butter
- 1/4 cup cocoa powder unsweetened
- 1/3 cup buttermilk
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla
- 1 cup pecans optional, chopped
Instructions
- Preheat oven to 350F. Line 2-12 cup standard-sized muffin tins with liners.
- In large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Whisk in oil and buttermilk until combined.
- Add eggs, one at a time, whisking after each addition.
- Whisk in vanilla extract.
- Add hot water, and whisk in until well-combined. Batter will be thin.
- Divide batter among muffin tins. Do not fill muffin cups more than half full.
- Bake 18-25 minutes, or until done.
- Let cupcakes cool in pan for 10 minutes, and then remove to wire rack to finish cooling.
- Once the cupcakes are completely cool, prepare the icing.
- For the icing, combine the butter, cocoa, and buttermilk in a saucepan.
- Bring to a boil, stirring regularly.
- Remove from heat, and add the powdered sugar, and vanilla.
- Let icing set up for about 5 minutes before swirling tops of cupcakes into icing.3
- Sprinkle nuts on top of icing, if using.
Notes
- Either regular or low-fat dairy options work fine for this recipe.
- Let the frosting cool and set slightly before dipping the cupcakes for the traditional thin frosting layer.
- You can spread the frosting on the cupcakes alternatively if preferred.
- Nutrition values provided are approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 283kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Sodium | 197mg | 8% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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