Texas Sheet Cake Cupcakes are light and fluffy chocolate cupcakes topped with a rich fudge frosting.
SERVINGS: 24 cupcakes
INGREDIENTS
CUPCAKES
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
1 cup buttermilk¹
2 large eggs
1 tablespoon vanilla extract
1 cup hot water (not boiling)
FROSTING
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup buttermilk²
3 cups powdered sugar (sifted)
1 teaspoon vanilla
1 cup chopped pecans (optional)
INSTRUCTIONS
- Preheat oven to 350F. Line 2-12 cup standard-sized muffin tins with liners.
- In large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Whisk in oil and buttermilk until combined.
- Add eggs, one at a time, whisking after each addition.
- Whisk in vanilla extract.
- Add hot water, and whisk in until well-combined. Batter will be thin.
- Divide batter among muffin tins. Do not fill muffin cups more than half full.
- Bake 18-25 minutes, or until done.
- Let cupcakes cool in pan for 10 minutes, and then remove to wire rack to finish cooling.
- Once the cupcakes are completely cool, prepare the icing.
- For the icing, combine the butter, cocoa, and buttermilk in a saucepan.
- Bring to a boil, stirring regularly.
- Remove from heat, and add the powdered sugar, and vanilla.
- Let icing set up for about 5 minutes before swirling tops of cupcakes into icing.³
- Sprinkle nuts on top of icing, if using.
NOTES
- Regular or low-fat ok.
- Regular or low-fat ok.
- Or you can spread the tops of the cupcakes with the frosting.
- Nutrition facts are estimates.
Source: ihearteating.com