Texas Sheet Cake Cupcakes

  • Prep Time 20 min
  • Total 45 min
  • Servings 24
  • Ingredients 18

Ingredients

Cupcakes

  • 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

Icing

  • 1/2 cup unsalted butter
  • 3 tablespoons unsweetened baking cocoa
  • 6 tablespoons milk
  • 2 1/2 cups powdered sugar
  • 1 tablespoon bourbon
  • Pecan halves for garnish, as desired

Instructions

  • Step 
    1
    Heat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups.
  • Step 
    2
    In large bowl, mix flour, granulated sugar and salt with whisk. Set aside.
  • Step 
    3
    In 1-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat, and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, 2 tablespoons bourbon and the eggs; mix well to combine. Fold in chopped pecans. Divide batter evenly among muffin cups, filling two-thirds full.
  • Step 
    4
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Step 
    5
    Meanwhile, make Icing. In 1-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat; beat in powdered sugar and 1 tablespoon bourbon. Spoon warm icing over warm cupcakes. Top with pecan halves.

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