Our Grandma’s Texas Sheet Cake is one of my favorite desserts – what’s not to love about a tried-and-true chocolate recipe that has stood the test of time?!
I have always wondered why they call it Texas Sheet Cake – I’ve heard that the recipe originated in Texas in the 1950’s and I have also heard that it’s called that because the cake is so huge and perfect for feeding a crowd the size of Texas. Regardless of the name, it’s delicious!
I wondered if it would be possible to make Texas Sheet Cake in cupcake form . . . and surprise! It worked!! I love how moist and fudgy Texas Sheet Cake is and it was perfect in cupcake form – just like an individual serving of Texas Sheet Cake should be.
My grandma would sometimes top her Texas Sheet Cake with nuts, but always made sure to leave part of the cake nut-free for the kids. If you want, you could top these cupcakes with chopped nuts and it would be delicious!
There have been quite a few people who have made this recipe and struggled with the middles of the cupcakes sinking in. The beautiful thing about this recipe is that you can fill that sunken middle with fudgy frosting and no one will even know! However, here are some tips to keep the middles from sinking in:
-Do not fill these cupcakes more than 2/3 full. In fact, I would recommend going a little less than 2/3 full, more like 1/2 full. These cupcakes do not have a rounded top like regular cupcakes, but instead they are more of a flat top. If you fill the cupcake liner more than 2/3 full, the batter will cook up and over the edge and your middle will sink down. They will also be undercooked, making them more prone to sinking in the middle. Less batter is definitely the way to go with this recipe!
-Do not use an electric mixer, but instead beat these by hand. Over-mixing will cause your cupcakes to fall in the center when they cook. You want to make sure that you mix with a whisk or spatula until the ingredients are just combined and then be done.
-How old is your baking soda? It’s crazy how such a small amount of baking soda can make such a big difference in this recipe. Even if your baking soda is not expired, if it has been opened and exposed for a while, it’s not going to be as effective and the middles of your cupcakes (or any baked goods for that matter) will sink.
-Bake the cupcakes right after you mix the batter together. If you mix together the batter and don’t bake these cupcakes right away, it will cause the middles to sink. Pop these bad boys into the oven as soon as they are ready!
-If you still struggle with the centers sinking in your cupcakes, add about 1/4 cup flour to the batter. This should help your cake to stabilize and not sink down. I live at an altitude of 4300 feet and my batter doesn’t need the extra 1/4 cup, but every altitude is different!