Texas Sheet Cake Cupcakes

One of my favorite desserts of all time is Texas Sheet Cake. I am openly addicted to chocolate and that yummy cake always hits the spot . . . and I seem to have no control when I make it. I came across this recipe for Texas Sheet Cake cupcakes and made them immediately, thinking that the cute cupcakes would help with my portion control. They tasted amazing and were a huge hit with my family, but unfortunately the cupcake serving size didn’t help at all! I just found myself eating more of them, but justifying it because they were a smaller size than a normal piece of cake (I have problems . . . ha ha!).
The fudge frosting on top totally makes these cupcakes; they are super delicious and would be perfect to take to a party or potluck . . . or just to make for yourself and your own chocolate addiction.
Texas Sheet Cake Cupcakes
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.
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:
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
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.
Recipe source: Fabulous You
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    • says

      Mine also fell in the middle. I do live in a high altitude area (6,800 feet), so maybe that’s it. I’ve lived here for 20 years, so by this time I’m a pretty seasoned baker and don’t have problems due to altitude. I will try the recipe once more before I scrap it just to be sure–maybe it was some other fluke. The cupcakes do look great, so I hope I can figure out what I need to do make get them to turn out like yours!

  1. says

    Yep, my cupcakes spread over the edges of the cups and crashed in the middle. I would bet it is because I live at a pretty high altitude. I have never had any problems with my normal Texas Sheet cake recipe so maybe I’ll try it in cupcakes and see if they work. Too bad – but I did salvage some of the cake and plan on making cake bites with it.

  2. says

    My husband wanted these for his birthday so I thought I would make them..even though I was nervous bc of the above comments. These came out wosnderful!s Just like a texas sheet cake! I wanted to comment as I did have trouble with the sinking middle on one I filled more than 2/3. Some I shot for more of 1/2 filled and they came out perfect! Thanks for the recipe! Oh and the frosting came out great for me with the exact recipe you gave

  3. jenine says

    these cupcakes were disgusting. not to mention they completely sunk down in the middle. this is embarrassing. i dont know how im supposed to surve these. actually i wont. im going to toss them and find a new recipe

  4. Lauren says

    I loved these!! My husbands family loves loves texas sheet cake, and so I made these exactly as written here for my MIL bday party. They were a huge hit and my husband is my biggest food critic…he can’t wait for me to make them again!

  5. elizabeth says

    i would not make these if i were any of you. i must be the hundredth person who had a HUGE failure and i do NOT live in altitude. there is something wrong with the recipe for cupcakes. don’t trust it.

    • Mary A says

      I agree….I live in Iowa and have NEVER had trouble with a recipe falling in the middle…until this one. I am so very dissapointed as I made these to surprise my teenage son whose having a rough time of it lately. I found a recipe for texas sheet cake cookies that turned out perfectly….going to pitch these and make the other instead.

  6. Cindy Iversen says

    Overbeating may be what is causing your cupcakes to fall in the middle. I have used a similar recipe as a sheet cake for years. Do not use an electric mixer, mix with a whisk or spatula just until ingredients are combined.

  7. ~Becca~ says

    What does it matter if the cake falls in the center? Its still good. Eat it. My kids and hubby would never let an “ugly cupcake or cake” go to waste!! Frost it and eat it anyway people. If it drops in the center, use a regular piped frosting and pipe some on, Nix the pour frosting in that instance.

    It’s NOT brain science!!! My kids would devour all your “oopsies” cupcakes in a day and ask for more the exact same way.

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