Texas Sheet Cake Cupcakes

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

By Cindy Rahe

Updated June 16, 2014

Make with

Gold Medal Flour

Ingredients

cups Gold Medal™ all-purpose flour

cups granulated sugar

1/4

teaspoon salt

cup unsalted butter

cup water

tablespoons unsweetened baking cocoa

1/2

cup buttermilk

teaspoon baking soda

teaspoon vanilla

tablespoons bourbon

eggs, beaten

1/2

cup chopped pecans

1/2

cup unsalted butter

tablespoons unsweetened baking cocoa

tablespoons milk

2 1/2

cups powdered sugar

tablespoon bourbon

Pecan halves for garnish, as desired

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1

Heat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups.
2

In 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. 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.
4

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
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.

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.