Texas Sheet Cake Cupcakes

image credit www.ihearteating.com

INGREDIENTS

CUPCAKES

1. 2 cups all-purpose flour
2. 1 1/2 cups granulated sugar
3. 1/3 cup unsweetened cocoa powder
4. 1 tablespoon baking powder
5. 1 teaspoon baking soda
6. 1 teaspoon salt
7. 2/3 cup vegetable oil
8. 1 cup buttermilk1
9. 2 large eggs
10. 1 tablespoon vanilla extract
11. 1 cup hot water (not boiling)

FROSTING

1. 1/2 cup butter
2. 1/4 cup unsweetened cocoa powder
3. 1/3 cup buttermilk2
4. 3 cups powdered sugar (sifted)
5. 1 teaspoon vanilla
6. 1 cup chopped pecans (optional)

Texas Sheet Cake Cupcakes are light and fluffy chocolate cupcakes topped with a rich fudge frosting.

INSTRUCTIONS

1. Preheat oven to 350F. Line 2-12 cup standard-sized muffin tins with liners.
2. In large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Whisk in oil and buttermilk until combined.
4. Add eggs, one at a time, whisking after each addition.
5. Whisk in vanilla extract.
6. Add hot water, and whisk in until well-combined. Batter will be thin.
7. Divide batter among muffin tins. Do not fill muffin cups more than half full.
8. Bake 18-25 minutes, or until done.
9. Let cupcakes cool in pan for 10 minutes, and then remove to wire rack to finish cooling.
10. Once the cupcakes are completely cool, prepare the icing.
11. For the icing, combine the butter, cocoa, and buttermilk in a saucepan.
12. Bring to a boil, stirring regularly.
13. Remove from heat, and add the powdered sugar, and vanilla.
14. Let icing set up for about 5 minutes before swirling tops of cupcakes into icing.3
15. Sprinkle nuts on top of icing, if using.

NOTES

• Regular or low-fat ok.
• Regular or low-fat ok.
• Or you can spread the tops of the cupcakes with the frosting.
• Nutrition facts are estimates

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