Texas Sheet Cake Cupcakes

This spin on an old favorite is a chocolate lovers delight! And with the fudge like frosting…oh so good!!!  

If you have never had Texas Sheet Cake,  my first thought is seriously? ~ It's only the best chocolate cake EVER !

Well, you are in for a treat with this cupcake version.  The only thing better than Texas Sheet Cake is having it in handy cupcake form so you can grab and go - no fork or plate needed !

Texas Sheet Cake Cupcakes

Ingredients:

1 cup butter

1/2 cup water

4 tablespoons 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

Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans. In a small sauce pan, 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 into cupcake liners. Bake for 18 - 20 minutes or until done. They will be moist. Do not over cook. Cool completely.

Fudge frosting:

6 tablespoons milk

4 tablespoons 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. (I stirred it for 3 1/2 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.  

*NOTE: 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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