Texas Sheet Cake Cupcakes

Who doesn't love a piece of Texas Sheet Cake? This recipe takes the basic Texas Sheet Cake recipe and converts it into cupcakes. When I finished baking, I had Jake (16) test them out.
He loved them, then almost fell off his chair laughing when I told him what they were called.
Why so funny? Because one of his friends (who will remain nameless)  LOVES to say Sheee-it  (with extra emphasis on the eee). Instead of the S-word.
Jake thought I was saying "Texas Sheee-it Cake Cupcakes".
Hilarious, Jacob.

Texas Sheet Cake Cupcakes

adapted from Blue-Eyed Bakers

print recipe


For the cake:
2 cups flour
2 cups sugar
1/2 teaspoon salt
4 heaping tablespoons unsweetened cocoa powder
2 sticks unsalted butter
1/3 cup boiling water
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract

For the frosting:
1 1/2 sticks butter, melted
4 heaping tablespoons unsweetened cocoa powder
4-6 tablespoons milk to thin
1 teaspoon vanilla extract

dash of salt
4 cups powdered sugar
1/2 cup chopped pecans

Preheat oven to 350 F. Line a muffin pan with paper liners and set aside.

In a large bowl, combine flour, sugar & salt and set aside.

In a large pan on stove,  melt butter. Stir in cocoa powder & boiling water.  Mix well. 

Remove from heat and add dry ingredients, stir until just combined. I use a large whisk to combine ingredients.
Add buttermilk, eggs, baking soda & vanilla. Stir into the chocolate/flour mixture and mix until fully incorporated, using either a hand mixer or large whisk. Fill prepared pan & bake cupcakes for 18-20 minutes. Allow to cool completely before frosting.

Frosting:

Melt butter in a saucepan.  Remove from heat. Add cocoa powder, vanilla and dash of salt. Whisk or use beaters and mix until smooth. Add powdered sugar  and 4 tablespoons milk and beat until smooth again. Add more milk if needed. 

Top with chopped pecans.

Makes about 2 dozen cupcakes

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