Chocolate cake with slight hint of cinnamon and hazelnut espresso to bring out the amazing chocolate flavor in the cake, frosted with a fudgy pecan frosting. These Texas Sheetcake Cupcakes are a recipe that you absolutely must try!
This month the theme for our Virtual Supper Club is “Thyme for Turkey.” I decided that since I was making dessert I would not go with the suggestion of Thyme as in the spice, but as in time for its time for Thanksgiving Dessert!
I love Texas Sheetcake. The first time I ever had the fudgy delight was at my Aunt Marlene’s house. I loved the hint of cinnamon with chocolate and pecan fudge topping and the sheetcake was so moist! I decided to try the sheetcake recipe I always made on these Texas Sheetcake Cupcakes. My intrepretation of portion control!
I think my Aunt Marlene’s recipe came from Taste of Home. I found a version on Cooking Light years ago that is better calorie wise and when I want to make something that is to feed a crowd I will make it and it always goes over really well!
Let me tell you. This frosting, it is to die for. It is fudge like and the nutty pecan crunch is so yummy! I have always preferred a frosting that turns out like fudge rather than creamy. If you like fudge, you will love this frosting. The cake itself is moist and tender. Cupcake or cake form, I have to say, this is probably my favorite way to eat chocolate cake and I bet you will love it just as much.
Be sure to check out the rest of our Virtual Supper Club contributions!
Sandi –Whistlestop Café Cooking– Salt-and-Pepper Roast Turkey
Jerry- A Life Lived – Pear Chutney Bruschetta with Pecans and Blue CheeseVal – More Than Burnt Toast – Flatbreads with Honey and Thyme
Susan Linquist –The Spice Garden – Roasted Chanterelle Mushrooms with Thyme
Sarah Galvin-All Our Fingers in the Pie– Stilton Stuffed Baked Pears
Are you crazy about cupcakes too? Then be sure to follow my Pinterest Board Cupcake Crazy!