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Texas Sheet Cake Cupcakes
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Prep Time:
20 minutes
Total Time:
45 minutes
Transform classic Texas Sheet Cake into boozy Bourbon Chocolate Pecan Cupcakes.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 3 tablespoons unsweetened baking cocoa
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon
  • 2 eggs, beaten
  • 1/2 cup chopped pecans
  • 1/2 cup unsalted butter
  • 6 tablespoons milk
  • 2 1/2 cups powdered sugar
  • 1 tablespoon bourbon
  • Pecan halves for garnish, as desired
Instructions:
  • Preheat oven to 325°F and line 24 regular-size muffin cups with paper baking cups.
  • Whisk together flour, granulated sugar, and salt in a large bowl. Set aside.
  • In a small saucepan, melt 1 cup of butter with water and 3 tablespoons of baking cocoa until boiling. Remove from heat and pour into the flour mixture. Stir to combine. Then, add buttermilk, baking soda, vanilla, 2 tablespoons of bourbon, and eggs. Mix until well combined. Gently fold in chopped pecans. Distribute the batter evenly into muffin cups, filling each about two-thirds full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Prepare the icing by heating 1/2 cup of butter, 3 tablespoons of baking cocoa, and milk in a 1-quart saucepan until it simmers. Remove from heat and whisk in powdered sugar and 1 tablespoon of bourbon. Drizzle the warm icing over the warm cupcakes and garnish with pecan halves.

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