Texas Sheet Cupcakes
Fudgy chocolate Texas sheet cake style cupcakes topped with warm cocoa pecan frosting
PRINT PINServings 24
INGREDIENTS
Cupcakes
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract.
Frosting
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
- 1 cup chopped pecans
- pinch salt.
INSTRUCTIONS
Cupcakes
- heat oven to 350 F and line a 24 cup muffin pan with paper liners
- whisk flour sugar baking soda and salt in a large bowl
- in a saucepan bring butter water and cocoa to a simmer while whisking until smooth then remove from heat
- pour hot cocoa mixture into dry ingredients and mix just until combined
- whisk sour cream eggs and vanilla in a separate bowl then mix into batter until smooth
- portion batter about 2/3 full into liners
- bake until a toothpick comes out with a few moist crumbs 16 to 18 minutes
- cool in pan 5 minutes then transfer cupcakes to a rack.
Frosting
- in a saucepan melt butter then whisk in milk and cocoa and bring to a gentle simmer
- remove from heat and whisk in vanilla and salt
- whisk in powdered sugar until glossy and pourable adding 1 to 2 tsp milk if needed
- immediately spoon or spread warm frosting over slightly warm cupcakes
- sprinkle pecans on top and let set 20 to 30 minutes before serving.
Notes
1. frost while cupcakes are still slightly warm for the classic sheet cake finish. Substitute sour cream with equal amount plain Greek yogurt or buttermilk. Toast pecans for stronger flavor or omit nuts for nut free. Store airtight at room temperature up to 2 days or refrigerate up to 5 days and bring to room temperature before serving
Nutrition
Calories: 290kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g