Bourbon Glazed Pecan topped Texas Sheet Cake Cupcakes
Texas Sheet Cake Cupcakes with a bourbon glazed candied pecan topping
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Ingredients
Cupcakes
- 2 C flour
- 2 C sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 2 sticks 1 C butter
- 1 C water
- 3 Tbsp Cocoa Powder
- 2 eggs
- 1/2 C buttermilk
- 1 tsp vanilla
- 1 tsp almond extract
- 1 tsp cinnamon
Frosting
- 1 stick butter 1/2 C
- 3 Tbsp Cocoa powder
- 1/4 C plus 2 Tbsp milk
- 1 box 16 oz powdered sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
Instructions
Cupcakes
- Pre-heat oven to 350°F
- In a large bowl; mix flour, sugar, baking soda, and salt
- In a large saucepan over medium heat add: butter, cocoa, and water. Stir frequently while bringing this mixture to a boil. Pour this mixture over the flour mixture and mix thoroughly.
- In another bowl whisk together: eggs, buttermilk, cinnamon, vanilla, and almond extract. Add this to the cocoa/flour mixture and blend thoroughly.
- Line 2 cupcake tins with cupcake liners (makes 24 cupcakes)
- Fill each tin 1/2 to 3/4 full
- Bake for 15 - 18 minutes (will depend on your oven) - do NOT overcook!!
Frosting
- In a large saucepan mix together: Cocoa, butter, and milk. Heat to a simmer and add powdered sugar, cinnamon and vanilla.
- Spoon onto each cooled cupcake.
- Top with chopped Bourbon glazed candied pecans
Servings: 24 cupcakes