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

Ingredients:

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.

Directions:

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

Looking for more cupcake recipes?

Here are some you have to try!

Raspberry Lemonade Cupcakes

Neapolitan Cupcakes

Banana Split Cupcakes

Boston Cream Pie Cupcakes

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