Texas Sheet Cake Cupcakes

By CandyH

A nice twist to the fabulous Texas Sheet Cake.

Ingredients

• Fudge frosting:
• 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
• 6 tablespoons milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup butter
• 4 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Preparation

Step 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.

Fudge Frosting:

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.