Texas Sheet Cake Cupcakes

Turn a classic Texas Sheet Cake into bourbon-spiked, chocolaty, pecan-topped cupcakes.

Prep: 20 min | Yield: 24 servings

Ingredients

Cupcakes

• 2 cups Gold Medal™ all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1 cup water
• 3 tablespoons unsweetened baking cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 tablespoons bourbon
• 2 eggs, beaten
• 1/2 cup chopped pecans

Icing

• 1/2 cup unsalted butter
• 3 tablespoons unsweetened baking cocoa
• 6 tablespoons milk
• 2 1/2 cups powdered sugar
• 1 tablespoon bourbon
• Pecan halves for garnish, as desired

Instructions

1. Heat oven to 325 degrees F. Place paper baking cups in 24 regular-size muffin cups.

Cupcakes

1. In large bowl, mix flour, granulated sugar and salt with whisk. Set aside.
2. In a 1 quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling.
3. Remove from heat, and pour into flour mixture. Mix to combine.
4. Add buttermilk, baking soda, vanilla extract, 2 tablespoons bourbon and the eggs; mix well to combine.
5. Fold in chopped pecans.
6. Divide batter evenly among muffin cups, filling two-thirds full.
7. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Icing

1. In a 1 quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering.
2. Remove from heat; beat in powdered sugar and 1 tablespoon bourbon.
3. Spoon warm icing over warm cupcakes.
4. Top with pecan halves.

Notes

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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens
Recipe by Cindy Ensley