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.

Serves: 24

Texas Sheet Cake Cupcakes

15 minPrep Time

20 minCook Time

35 minTotal Time

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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.
  • 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

Instructions

  1. 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.
  2. 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.
  3.  
  4. 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.
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http://www.sixsistersstuff.com/recipe/2012/07/texas-sheet-cake-cupcakes/
 
 
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25 Responses to “Texas Sheet Cake Cupcakes”

    • I am so sorry! I don't know why . . . I know that when one of our sisters lived in a different part of the country, she was always having to adapt her recipes for altitude and humidity, because that plays such a large role in baking. I don't know what your altitude is, but here is a great article about adapting recipes: http://allrecipes.com/howto/high-altitude-cake-baking/
      You could always just fill the middle with frosting. :)
    • 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!
    • I am so sorry! I don't know why . . . I know that when one of our sisters lived in a different part of the country, she was always having to adapt her recipes for altitude and humidity, because that plays such a large role in baking. I don't know what your altitude is, but here is a great article about adapting recipes: http://allrecipes.com/howto/high-altitude-cake-baking/
      You could always just fill the middle with frosting. :)
  1. 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. 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
    • 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.
  3. Cindy Iversen
    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.
  4. ~Becca~
    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.
  5. First off I would like to thank the author for taking time to post the recipe. Second I agree, just eat the sunken cupcakes and quit complaining. Every baker is different. We mix different, each oven is different, ect. Sunken middles sometimes are the result of under baked products. Instead of negativity, try the recipe again if you don't like it again toss it and move on.

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