TEXAS SHEET CAKE CUPCAKES (Adapted from Six Sisters Stuff)

I LOVE Texas Sheet Cake and have been making it for years and years.  I don’t know why it never occurred to me to simply make cupcakes out of them?

1 cup butter
1/2 cup water
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 tsp baking soda
1/2 cup buttermilk*
2 eggs
1 tsp vanilla

*Buttermilk substitute:  Mix 1/2 cup milk with 2 tsp vinegar. Let sit for a minute before adding to other ingredients.

Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans. In a small saucepan, bring the butter, water, and cocoa powder to a boil.
Turn off and set aside. Combine flour, sugar, and baking soda in a bowl.
Pour batter into cupcake liners (about 2/3 full). Bake for 18-20 minutes or until done. They will be moist- make sure that you don’t overcook them! Cool completely.
Fudge frosting:
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. Stir until it starts to thicken slightly (about 3-4 minutes). Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.


THEN, I’m topping each cupcake with one of these cuties:

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