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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