Buy the Cookbook

Cupcakes | November 2, 2012

Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes
Texas Sheet Cake Cupcakes

Who doesn’t love a piece of Texas Sheet Cake? This recipe takes the basic Texas Sheet Cake recipe and converts it into cupcakes. When I finished baking, I had Jake (16) test them out.
He loved them, then almost fell off his chair laughing when I told him what they were called. Texas Sheet Cake Cupcakes. Why so funny? Because one of his friends (who will remain nameless) LOVES to say Sheee-it (with extra emphasis on the eee). Instead of the S-word.
Jake thought I was saying “Texas Sheee-it Cake Cupcakes”.
Hilarious, Jacob.

4 from 1 vote

Texas Sheet Cake Cupcakes

adapted from Blue-Eyed Bakers


For the cake:

  • 2 cups flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 4 heaping tablespoons unsweetened cocoa powder
  • 2 sticks unsalted butter
  • 1/3 cup boiling water
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

For the frosting:

  • 1 1/2 sticks butter melted
  • 4 heaping tablespoons unsweetened cocoa powder
  • 4-6 tablespoons milk to thin
  • 1 teaspoon vanilla extract
  • dash of salt
  • 4 cups powdered sugar
  • 1/2 cup chopped pecans


  1. Preheat oven to 350 Line a muffin pan with paper liners and set aside.In a large bowl, combine flour, sugar & salt and set aside.In a large pan on stove, melt butter. Stir in cocoa powder & boiling water. Mix well.
  2. Remove from heat and add dry ingredients, stir until just combined. I use a large whisk to combine ingredients.
  3. Add buttermilk, eggs, baking soda & vanilla. Stir into the chocolate/flour mixture and mix until fully incorporated, using either a hand mixer or large whisk. Fill prepared pan & bake cupcakes for 18-20 minutes. Allow to cool completely before frosting.


  1. Melt butter in a saucepan. Remove from heat. Add cocoa powder, vanilla and dash of salt. Whisk or use beaters and mix until smooth. Add powdered sugar and 4 tablespoons milk and beat until smooth again. Add more milk if needed.
  2. Top with chopped pecans. Makes about 2 dozen cupcakes

15 thoughts on “Texas Sheet Cake Cupcakes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

    1. Hi Taleann, So sorry your cupcakes sank! I would try adding about 1/4 cup of flour to the batter next time. This may help stabilize the cake and keep it from sinking. Let me know if you try it and the result. PS, what is your altitude?

    1. Suzanne,
      So glad you thought these tasted great! There are many factors that can make a cake fall. Old baking soda, too much beating before baking, under baking, waiting too long before putting the cupcakes in the oven. Do you think any of these factors could have caused your problem? Hope your next baking adventure rises!
      Thanks for reading ABK.

      1. I tested my soda, they went right into the oven. The only one is I’m not sure if I beat it more that required. I thought I would try them again and just see. If different cocoa or different brand of butter might make a difference. Like I said they are delicious!

  1. 4 stars
    Pretty yummy! Mine all sunk in the middle and was very crummy but it was still full of flavor! I’ll probably have to add less cocoa next time as well since these were super rich and dark tasting, which is not what I’m used to with sheet cake. Still happy though! And I always go to your website when I need almost any recipe 😋 so thank you!