5.23.2012

Texas Sheet Cake Cupcakes

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Mr. Hungry recently told me that I smelled like the inside of his Grandmother's purse.

I guess that's the kind of brutal honesty you get after four years of marriage.
One can only imagine what treasured opinions will be shared after 5, 10, 30 years of marriage??

But I cannot say I was offended... or even disagreed.


Here's my dilemma. Some of my favorite products might work like magic, but smell like stale potpourri.

I'm not much of a product girl, but to keep my wavy hair intact, products are required.  I have found the best hairspray in the world.  It's not sticky or gunky and you can brush your hair out the next day and it's like it was never there.  Magic.  Absolute magic, but the smell is a tad reminiscent of Elizabeth Taylor White Diamonds.  And every moisturizer to face product seems to have its own lightly floraly scent.  Put a dash of this and a splash of that and I'm a walking bowl of potpourri.  So yes, I have some personal problems to work out. 

When you open up one of these cupcakes and take a bite, stick your nose into that little bite shape and take a big whiff.  This is what I want to smell like.  Chocolate on chocolate... it's magic. 
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Now you have to try these cupcakes so we can be on the same page.  
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Okay, but even if you don't want to smell like fudge frosting all them time, I can almost guarantee you are going to want to eat it.  
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Texas sheet cake might be one of the oldest recipes in the world... or at least in Texas.  It's a classic thin chocolate cake with a fudge and nuts (if you would like) frosting and it's heaven.  Having it tucked into cupcake form means it can now travel to destinations without silverware too... just what it has been waiting for. 
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Texas Sheet Cupcakes
Recipe Notes
The key to making these reminiscent of texas sheet cake is to use very little batter in each one.  The batter will rise and trust me when I say you are going to want plenty of room for icing.  The icing is runny at first so if the you make full cupcakes, the icing will drip over the side.  If you are a true frosting freak, you might want to use only one tablespoon of batter to have more room for frosting.
One more key... do not make the frosting until cupcakes are cooled and you are ready to frost.  The icing will harden so you do not want to make it too early.

Texas Sheet Cake Cupcakes
Ingredients
For the cake
1 cup butter (regular... if you use unsalted add a teaspoon of salt to the dry ingredients)
1/2 cup hot 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
30 cupcake liners
For the frosting
6 tablespoons milk
4 tablespoons unsweetened cocoa powder
3/4 cup butter (1 1/2 sticks)
4 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

Step by Step
Preheat the oven to 350 degrees. Place cupcake liners into muffin pans. In a small sauce pan, melt the butter on medium low heat.  Add cocoa powder and stir to combine.  Pour hot water into pan and stir.  Allow to simmer for 30 seconds, then turn off the stove and set chocolate mixture aside to cool.   While butter is melting, combine flour, sugar, and baking soda in a large bow. Add eggs, buttermilk, vanilla, and coco mixture. Stir until well blended. Using a tablespoon, spoon exactly one tablespoon into each cupcake liner.  While pouring batter into liner, use your finger (after thoroughly washing your hands) or a small spoon to get all of the batter out of the spoon.  Using a teaspoon, spoon exactly one teaspoon into each liner using the same method.  Each cupcake should total 1 tablespoon and 1 teaspoon of batter.   Bake for 11-13 minutes or until done. Look for edges to spring back a bit when pressed and for the middle to be a bit springy as well.   Do not over cook. Cool completely.

Make frosting when ready to ice cupcakes.  In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil and stir. Remove from heat. Add vanilla, powdered sugar and pecans, if using. Drop a tablespoon full onto center of each cupcake and let it spread on the cupcake. Add a little bit more if there is room without the icing spilling over the sides.   The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.

8 comments:

  1. These look absolutely fantastic. I cannot wait to try them!!!!!!!

    ReplyDelete
  2. Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!

    ReplyDelete
    Replies
    1. Thanks Megan and Emily! I'm excited to be on your list.

      Delete
  3. I have a question: What was Mr. Hungry doing doing in Grandma's purse? I think you smell delightful, by the way! I'm baking these tonight! Can't wait!! Hope you have a great Memorial Day weekend!

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    Replies
    1. Haha. He claims it is an expression. Hope they turned out great!

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  4. Can I use regular milk instead of buttermilk?

    ReplyDelete
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