Southern Chocolate Sheet Cupcakes
Fudgy Southern style chocolate cupcakes inspired by classic chocolate sheet cake with warm cocoa frosting and optional pecans
PRINT PINServings 24
INGREDIENTS
Cupcakes
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter
- 1 cup water
- 1 4 cup unsweetened cocoa powder
- 1 2 cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract.
Warm Chocolate Frosting
- 1 2 cup unsalted butter
- 3 tbsp whole milk
- 3 tbsp unsweetened cocoa powder
- 3 1 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 4 tsp fine salt
- 3 4 cup chopped pecans optional.
INSTRUCTIONS
Prep
- heat oven to 350 degrees F and line a 24 cup muffin pan with liners
- whisk flour sugar baking soda and salt in a large bowl
- in a saucepan bring butter water and cocoa to a gentle boil whisking until smooth then remove from heat.
Bake and Frost
- pour hot cocoa mixture over dry ingredients and stir until combined then whisk in buttermilk eggs and vanilla just until smooth
- fill liners about two thirds full and bake until a toothpick comes out with a few moist crumbs 15 to 18 minutes then cool 10 minutes in pan
- for frosting heat butter milk and cocoa in a saucepan until just bubbling then remove from heat and whisk in powdered sugar vanilla and salt until glossy then stir in pecans if using
- spread warm frosting over slightly warm cupcakes and let set 20 to 30 minutes before serving.
Notes
1. Use full fat buttermilk for best tenderness; Substitute 1 2 cup milk plus 1 2 tbsp vinegar if needed and rest 5 minutes; Toast pecans for deeper flavor; For thinner frosting add 1 to 2 tsp milk; Store airtight up to 3 days or refrigerate up to 5 days and bring to room temperature before serving
Nutrition
Calories: 310kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g