Turn a classic Texas Sheet Cake into bourbon-spiked, chocolaty, pecan-topped cupcakes.
Prep: 20 min | Yield: 24 servings
Cupcakes
Icing
Cupcakes
Icing
Be sure to glaze the cupcakes while still warm, and adhere the pecan garnish while the glaze is still wet.
These cupcakes are best once cooled to room temperature. They can be made a day ahead, and cooled cupcakes can be stored in an airtight container.
While the bourbon is a totally delicious addition, feel free to leave it out if you prefer.
Recipe and photo used with permission from:
Betty Crocker Kitchens
Recipe by Cindy Ensley
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