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Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes

Turn a classic Texas Sheet Cake into bourbon-spiked, chocolaty, pecan-topped cupcakes.





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

20 min prep time | 24 servings

Be sure to glaze the cupcakes while still warm, and adhere the pecan garnish while the glaze is still wet.

These cupcakes are best once cooled to room temperature. They can be made a day ahead, and cooled cupcakes can be stored in an airtight container.

While the bourbon is a totally delicious addition, feel free to leave it out if you prefer.

Recipe by Cindy Ensley

Recipe and photo credit: Betty Crocker

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