Thursday, January 16, 2020

the best Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes are light and fluffy chocolate cupcakes topped with a rich fudge frosting.

How To Make Texas Sheet Cake Cupcakes

In a large bowl, whisk together the dry ingredients. Whisk in the oil and buttermilk until combined (picture on left).
Add eggs one at a time, and whisk well after each addition. Whisk in vanilla extract (picture on right).

Whisk in hot water until well-combined. The batter will be thin.
Divide the batter among the prepared muffin tin cups. Do not fill batter more than halfway full. Otherwise, the cupcakes will rise out of the tins and be difficult to remove.
Bake, and then let cool to room temperature.

To make the frosting, add the butter, cocoa powder, and buttermilk in a heavy saucepan. Bring to a boil, stirring regularly (picture on left).
Remove from heat, and whisk in powdered sugar and vanilla until combined (picture on right).

Let the icing set up for about 5 minutes before swirling the tops of the cupcakes into the frosting. If you prefer, you can spread the frosting on the top of the cupcakes.
If using nuts, immediately sprinkle nuts over the icing, and let the cupcakes stand for the icing to set up.

Tips To Make Perfect Cupcakes

  • I like to whisk this batter by hand. It’s an easy recipe to mix by hand, and it helps to avoid overmixing the batter.
  • For the hot water, I use hot, not boiling, water. I just use hot water from the tap.
  • Don’t fill the cupcakes more than halfway. The cupcakes will rise quite a bit, and overfilling the cupcakes makes it difficult to remove them from the pan.

the best Texas Sheet Cake Cupcakes

PREP TIME:10 minutes
COOK TIME:28 minutes
COOLING:15 minutes
TOTAL TIME:38 minutes



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)


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)

  • 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.