Tuesday, June 19, 2012

Texas Sheet Cupcakes

I've gotten requests (Jim) for Texas sheet cake for awhile now.

I had no idea what it was, so if you don't either, you're not alone.  I still am not sure.  I was oh-so disheartened when, out of the three or four people I know who actually from Texas, none of them knew either...

I think it boils down to a buttery chocolate cake with chocolate frosting.  Pecans are also usually incorporated somewhere on top.  From what I understand, it's usually it's an ugly-but-delicious single layer of sloppy but tasty cake, but I made cupcakes out of it.

Jim's not big on cupcakes...but after a bite he was a believer.  It's hard to describe the flavor if you haven't had it before.  It's more than just chocolate on chocolate, thought.  I feel like maybe it is to chocolate cake what yellow cake is to vanilla.  Likely more buttery.  That's usually the answer to most of life's mysteries: butter.  And more is always, always better.

Texas Sheet Cupcakes


2 cups flour
2 cups sugar
1/4 tsp salt
4 heaping Tbsp unsweetened cocoa powder
2 sticks unsalted butter
1/2 cup boiling water
1 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla


1 3/4 (14 Tbsp) unsalted butter, melted
4 heaping Tbsp unsweetened cocoa powder
6 Tbsp buttermilk
1 tsp vanilla
4 cups powdered sugar
1/2 cup chopped pecans

For the cupcakes: In a large bowl, combine flour, sugar, and salt and set aside.  Melt butter in the microwave in a separate bowl, and add cocoa powder and boiling water, stirring to combine.

Add butter mixture to the dry ingredients and stir just until combined.

In a separate bowl, whisk together buttermilk, eggs, baking soda, and vanilla.  Stir into the flour mixture until incorporated.  

Line a muffin pan with liners and fill each cup about 3/4 of the way.  Bake cupcakes at 350 degrees for about 18-20 minutes or until a toothpick inserted in the middle comes out clean.  Allow muffins to cool in the pan on a wire rack for about 5 minutes before removing them to the rack to cool completely.

For the frosting: Melt butter in a saucepan.  Add cocoa and stir to combine.  Add buttermilk and vanilla, whisking until smooth.  Finally add powdered sugar, whisking again until smooth.  Frost cupcakes generously, sprinkling pecans on top of each.

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