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    Home » Dessert Recipes » Cupcake Recipes

    Texas Sheet Cake Cupcakes

    Published: Nov 5, 2014 Last updated: Dec 10, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Texas Sheet Cake Cupcake is a portion controlled and lower calorie and fat version of the original sheet cake. Moist, fudgy, and delicious!
    Featured image for Texas Sheetcake Cupcakes.

    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.

    pinnable cupcake image
    Jump to:
    • Why I Love This Recipe
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top Tips
    • Variations
    • More Chocolate Cupcake Recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    Upclose image of Texas Sheet Cake Cupcakes in a yellow and gray pattern cupcake wrapper.

    🔪 Instructions

    FOR THE CHOCOLATE CUPCAKES

    1. Preheat the oven to 375 degrees. Line (2) 12 cup cupcake pans with cupcake liners.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    1. Add the butter, buttermilk, and cocoa powder to a small saucepan. Bring to a boil, stirring constantly.
    2. Remove the chocolate mixture from the heat and gradually add the powdered sugar and remaining vanilla. Stir in pecan pieces.
    3. 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

    Featured image for Texas Sheetcake Cupcakes.

    Texas Sheet Cake Cupcakes

    Shelby Law Ruttan
    Texas Sheet Cake Cupcake is a portion controlled and lower calorie and fat version of the original sheet cake. Moist, fudgy, and delicious!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 246 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Nutrition

    Calories: 246kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 87mgPotassium: 80mgFiber: 1gSugar: 32gVitamin A: 237IUVitamin C: 1mgCalcium: 21mgIron: 1mg
    Keyword Chocolate Cupakes with Cinnamon, Texas Sheet Cake Cupcakes
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Cupcake Recipes

    • Peanut Butter and Jelly Cupcakes
    • Maple Cupcake in a paper wrapper with maple frosting and topped with a walnut.
      Maple Cupcakes
    • Chocolate Espresso Cupcakes
    • One diabetic carrot cake cupcake in a cupcake liner with cream cheese frosting.
      Sugar Free Carrot Cake Cupcakes

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Carlsbad Cravings

      November 10, 2014 at 6:54 am

      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!

      Reply
    2. Pam

      November 10, 2014 at 12:13 am

      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

      Reply
    3. Catherine

      November 09, 2014 at 7:00 am

      This bread really does look wonderful to enjoy for breakfast with coffee. Catherine

      Reply
    4. JDeQ

      November 08, 2014 at 2:13 pm

      This looks delicious. I confess, though, to never having a Texas Sheet Cake - I wonder where that name came from?

      Reply
    5. Rachael

      November 06, 2014 at 5:44 am

      I love that this is cupcakes! Looks great. I bet these go quick!

      Reply
    6. Sandra Shaffer

      November 06, 2014 at 2:51 am

      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!

      Reply
    7. Renee Paj

      November 06, 2014 at 1:41 am

      Over the top deliciousness right here! You've totally outdone yourself Shelby. I'd eat the frosting with a spoon! haha

      Reply
    8. Susan Lindquist

      November 05, 2014 at 8:19 pm

      I love the idea of the sheet cake too! They're so easy and feed a raft of folks! That frosting sounds wonderful too!

      Reply
    9. Bobbi Burleson

      November 05, 2014 at 7:52 pm

      WOW these look and sound fabulous..and dangerous because I would want to eat them all!!!

      Reply
    10. From Valeries Kitchen

      November 05, 2014 at 5:51 pm

      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.

      Reply
    11. Mandee Pogue

      November 05, 2014 at 1:45 pm

      These sounds absolutely divine! PINNING!

      Reply
    12. bellini

      November 05, 2014 at 12:30 pm

      I like the interpretation of time for this months challenge Shelby. Thanks for bringing this chocolatey goodness to the table.

      Reply
    13. Patsy K

      November 05, 2014 at 11:58 am

      Oh, I love that I can have my cake and eat it, too! Yum!!!

      Reply
    14. Sherri Jo

      November 05, 2014 at 11:35 am

      omgosh these look perfect! Want!

      Reply
    15. marye

      November 05, 2014 at 11:33 am

      I love Texas Sheet cake...and these look like cupcake perfection!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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