Texas sheet cake, a beloved Southern classic, is known for its rich, fudgy chocolate flavor and signature poured-on chocolate icing. These mini cupcakes capture all that goodness in a perfectly portioned, bite-sized treat. They are incredibly moist, easy to make, and the warm, glossy frosting soaks into the tops for that iconic, irresistible texture.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (120 ml) vegetable oil
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 cup (240 ml) water
- 2 large eggs, room temperature
- 1/2 cup (120 ml) buttermilk, room temperature
- 1 teaspoon vanilla extract
For the icing:
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 cup (60 ml) milk
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Optional: 1/2 cup (60 g) chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line two 24-cup mini muffin tins with paper liners, or grease the cups well.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan over medium heat, combine the butter, oil, cocoa powder, and water. Stir frequently until the butter is melted and the mixture is smooth and just beginning to simmer. Remove from heat.
- Pour the hot chocolate mixture into the dry ingredients. Stir with a wooden spoon or spatula until just combined (the batter will be thin).
- In a small bowl, lightly beat the eggs. Add the buttermilk and vanilla, then stir into the batter until fully incorporated. The batter will be quite thin—that’s normal.
- Fill each mini muffin cup about 2/3 full. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Do not overbake.
- While the cupcakes bake, make the icing. In a clean saucepan, melt the butter over medium heat. Whisk in the cocoa powder and milk. Bring to a gentle boil, then remove from heat immediately.
- Whisk in the powdered sugar and vanilla until smooth. If using nuts, stir them in now. The icing should be pourable but not too thin—if it’s too thick, add a teaspoon of milk.
- Remove the cupcakes from the oven. Let them cool in the pan for 5 minutes, then transfer to a wire rack. While they are still warm (but not piping hot), spoon or pour the icing over each cupcake, spreading gently to cover the tops. The icing will set as it cools.
Tips
- Don’t skip the buttermilk: It adds tang and tenderness. If you don’t have it, make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk, let sit for 5 minutes.
- Ice while warm: The warm cupcakes absorb some of the icing, creating that classic fudgy top. If you let them cool completely, the icing will just sit on top—still good, but different.
- Use a cookie scoop: A small (about 1 tablespoon) cookie scoop ensures even, uniformly sized cupcakes that bake evenly.
- Check for doneness early: Mini cupcakes bake fast. Start checking at 15 minutes to avoid dry, overbaked cupcakes.
Serving Suggestions
These mini cupcakes are perfect for parties, potlucks, or a sweet afternoon snack. Serve them as-is, or top each with a pecan half for a pretty presentation. They pair wonderfully with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream for an extra indulgent dessert.
Variations
- Classic Texas Sheet Cake: Pour the batter into a greased 15×10-inch jelly roll pan and bake for 20–22 minutes. Ice in the pan while warm.
- Chocolate-Peanut Butter: Stir 1/2 cup of creamy peanut butter into the warm icing before pouring.
- Mocha: Replace the water in the cake with strong brewed coffee for a deeper chocolate flavor.
- Spiced: Add 1 teaspoon of cinnamon to the dry ingredients for a subtle warmth.
Storage and Reheating
Store the frosted cupcakes in an airtight container at room temperature for up to 3 days. The icing will stay soft and fudgy. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temperature, then ice and serve. To refresh, microwave a cupcake for 10–15 seconds to soften the icing and cake.
Frequently Asked Questions
Can I use a regular muffin tin instead? Yes, you can make 12 standard-sized cupcakes. Increase the baking time to 20–25 minutes, and check with a toothpick.
Why is my icing lumpy? Lumps usually mean the powdered sugar wasn’t sifted or the icing cooled too much before spreading. Sift the sugar and work quickly. If the icing gets too thick, reheat gently with a splash of milk.
Can I make these gluten-free? Yes, substitute a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more crumbly, but they’ll still be delicious.
Do I really need to use buttermilk? It’s recommended for the best flavor and texture, but you can use whole milk mixed with 1 tablespoon of lemon juice as a substitute.
Can I skip the nuts? Absolutely. The nuts are optional. If you’re serving a crowd, you can leave them out or serve them on the side.
How do I know when they’re done? A toothpick inserted into the center should come out clean or with a few moist crumbs. The tops will spring back when lightly pressed.
Related
- Maple Syrup Packets: How to Use Them
- Maple Syrup Pans: How to Choose, Use & Care
- Maple Syrup Powder: How to Make It at Home
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