Texas Sheet Cake Cupcakes
Ingredients:
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.