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Thursday, December 29, 2016

Baking Texas Sheet Cake Cupcakes: A Delicious Recipe

 Texas Sheet Cake Cupcakes are a new twist on an old favorite recipe of my grandmothers. I always loved the cake, but wanted to make it more convenient to eat. The cupcake form is perfect for taking somewhere or just to eat around the house.

I came up with this recipe years ago and posted it on my old blog, Fabulous You Photography. It has been pinned and shared thousands of times.  Since it has been so popular, I thought that I would share the recipe here on my new blog since that blog no longer exist for getting the recipe. I know you will love them!

Texas Sheet Cake Cupcakes




1 cup butter

1/2 cup water

4 tablespoons unsweetened cocoa powder

2 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla

Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans. In a small sauce pan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well blended. Pour into cupcake liners. Bake for 18 - 20 minutes or until done. They will be moist. Do not overcook. Cool completely.

Fudge frosting:

6 tablespoons milk

4 tablespoons unsweetened cocoa powder

1/2 cup butter

4 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. Stir until it starts to thicken slightly. (I stirred it for 3 1/2 minutes) Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.

*NOTE: This is a pour on frosting. It is not a spread or pipe on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it’s ready. If it spreads too far, stir for a little longer.

Happy Baking! 


  1. I made theses for a baby shower. Took them out of the oven they fell and therevwas maybe1/8 of an inch all the way around. So disappointed.

  2. To add to comment filled cupcakes to full thats why the fell.