These Texas Sheet Cake Cupcakes are a scaled down version of the Texas Sheet Cake and made in single serving sizes. This cinnamon flavored chocolate cake has a slight hint of hazelnut espresso and are frosted with a chocolate fudge frosting.
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Why I Love This Recipe
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 turn the sheet cake recipe into a chocolate cupcake recipe. This particular recipe is lower in sugar and calories compared to the original Texas Sheet Cake recipe. I love how it is easy to make and take to tailgating parties or any party function for that matter.
🥘 Ingredients
All purpose flour, granulated sugar, baking powder, and salt. All of these ingredients are basic ingredients that go into making a cake or cupcake.
Unsalted butter, cocoa powder, instant espresso, and water are what is used to make the chocolate part of the cake. The espresso is used to help enhance the chocolate flavor.
Buttermilk adds a little tang to the cupcake, tenderizes the gluten, and produces a light texture and aids in raising the cupcakes. It also plays a part in making this cupcake recipe lower fat.
The fudge frosting is made with butter, confectioner's sugar, and cocoa powder.
🔪 Instructions
FOR THE CHOCOLATE CUPCAKES
- Preheat the oven to 375 degrees. Line (2) 12 cup cupcake pans with cupcake liners.
- Lightly spoon 2 cups of the flour into dry measuring cups and level with a knife. Add the sugar, baking soda, cinnamon, and salt; stir to combine.
- Combine ¾ cup water, ½ cup unsalted butter, and ½ cup unsweetened cocoa powder in a medium saucepan over medium heat. Bring to a boil while stirring frequently.
- Add to the flour mixture and mix with an electric mixer at medium speed until well blended. Add the buttermilk, vanilla, eggs and 1 teaspoon of the vanilla; beat well.
- Scoop batter into paper lined cupcake pans filling about ¾ full. Bake for 20 minutes or until cupcake bounces back when pressed lightly with finger. Remove from oven and place on cooling rack.
FOR THE FUDGE FROSTING
- Add the butter, buttermilk, and cocoa powder to a small saucepan. Bring to a boil, stirring constantly.
- Remove the chocolate mixture from the heat and gradually add the powdered sugar and remaining vanilla. Stir in pecan pieces.
- Spoon frosting over warm cupcakes. Cool completely.
💭 Top Tips
- Use paper liners to bake the cupcakes in and to prevent sticking to the cupcake pan.
- Be sure the cupcakes are still warm when frosting them. This frosting will not disappear into the cake, it will leave a layer of fudge over top of the cake.
Variations
- Substitute chopped walnuts for the chopped pecans, or eliminate the nuts all together.
- Stir 1 cup mini chocolate chips into the cupcake batter.
More Chocolate Cupcake Recipes
- Chocolate Peanut Butter Truffle Cupcakes
- Chocolate Cupcakes with Bailey's Irish Cream Frosting
- Hot Chocolate Cupcakes
- S'mores Cupcake
- Chocolate Kahlua Cupcakes
- Espresso Cupcakes Recipe
*If you made these Texas Sheet Cake Cupcakes, please give them a star rating*
📖 Recipe
Texas Sheet Cake Cupcakes
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Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup water
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- 1 teaspoon instant espresso granules
- ½ cup low fat buttermilk
- 1 tablespoons vanilla extract, divided
- 2 large eggs
- 6 tablespoons unsalted butter
- ⅓ cup buttermilk
- ¼ cup unsweetened cocoa powder
- ¼ cup toasted chopped pecan pieces
- 3 cups powdered sugar
Instructions
FOR THE CUPCAKES
- Preheat the oven to 375 degrees. Line (2) 12 cup cupcake pans with cupcake liners.
- Lightly spoon 2 cups of the flour into dry measuring cups and level with a knife. Add the sugar, baking soda, cinnamon, and salt; stir to combine.
- Combine ¾ cup water, ½ cup unsalted butter, and ½ cup unsweetened cocoa powder in a medium saucepan over medium heat. Bring to a boil while stirring frequently.
- Add to the flour mixture and mix with an electric mixer at medium speed until well blended. Add the buttermilk, vanilla, eggs and 1 teaspoon of the vanilla; beat well.
- Scoop batter into paper lined cupcake pans filling about ¾ full. Bake for 20 minutes or until cupcake bounces back when pressed lightly with finger. Remove from oven and place on cooling rack.
FOR THE ICING
- Add the butter, buttermilk, and cocoa powder to a small saucepan. Bring to a boil, stirring constantly.
- Remove the chocolate mixture from the heat and gradually add the powdered sugar and remaining vanilla. Stir in pecan pieces.
- Spoon frosting over warm cupcakes. Cool completely.
Carlsbad Cravings says
I LOVE Texas sheet cake! My friend's mom used to make it all the time when I was 10 and I haven't had it since - shame on me! Can't wait to make these - they look so moist and that frosting is incredible!
Pam says
I have never had Texas Sheet Cake it's one of those things I say I'm going to fix and keep putting it off. Now as cupcakes I just might be able to get them made. They do look delicious
Catherine says
This bread really does look wonderful to enjoy for breakfast with coffee. Catherine
JDeQ says
This looks delicious. I confess, though, to never having a Texas Sheet Cake - I wonder where that name came from?
Rachael says
I love that this is cupcakes! Looks great. I bet these go quick!
Sandra Shaffer says
Oh, these look amazing! That frosting has me drooling. I've make the Texas Sheet Cake during the summer and now I'm excited to try the cupcakes anytime!
Renee Paj says
Over the top deliciousness right here! You've totally outdone yourself Shelby. I'd eat the frosting with a spoon! haha
Susan Lindquist says
I love the idea of the sheet cake too! They're so easy and feed a raft of folks! That frosting sounds wonderful too!
Bobbi Burleson says
WOW these look and sound fabulous..and dangerous because I would want to eat them all!!!
From Valeries Kitchen says
Your recipe os very close to the sheet cake recipe I've made for years. You just can't go wrong with a recipe like this! Everyone loves it. Love the idea of doing cupcakes with it.
Mandee Pogue says
These sounds absolutely divine! PINNING!
bellini says
I like the interpretation of time for this months challenge Shelby. Thanks for bringing this chocolatey goodness to the table.
Patsy K says
Oh, I love that I can have my cake and eat it, too! Yum!!!
Sherri Jo says
omgosh these look perfect! Want!
marye says
I love Texas Sheet cake...and these look like cupcake perfection!