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Texas Sheet Cake Cupcakes

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Course Dessert
Servings 36 muffins

Ingredients
  

For the cake:

  • 2 sticks unsalted butter
  • 2 cups unbleached Texas flour
  • 2 cups Imperial Sugar
  • 1 tbsp ground cinnamon
  • ¼ tsp cayenne pepper
  • ½ tsp sea salt
  • ¼ cup dark cocoa powder
  • 1 cup coffee, boiling hot
  • ½ cup buttermilk
  • 2 whole eggs
  • 1 tsp baking soda
  • 1 tbsp vanilla extract

For the icing:

  • 14 tbsp unsalted butter
  • 4 tbsp dark cocoa powder
  • 1 tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • 4 tbsp whole milk
  • 1 tbsp vanilla extract
  • 3 cups powdered sugar
  • 2 tbsp Bourbon
  • 1 cup chopped, roasted pecans

Instructions
 

  • Preheat oven to 350 degrees F. Roast pecans on a baking sheet for 7 minutes.
  • If using a 13 x 8 pan, line with parchment paper and butter the top of parchment paper. If making cupcakes, line with cupcake papers.
  • In a large mixing bowl, combine the flour, sugar, cinnamon, cayenne and salt and set aside.
  • In a medium saucepan over medium heat, melt the 2 sticks butter. Add the cocoa powder and stir. Add the boiling hot coffee and stir to combine.
  • Pour the mixture over the dry ingredients and stir. Let cool for about 5 minutes.
  • In a medium bowl, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
  • Stir the buttermilk mixture into the butter/chocolate mixture.
  • Pour into a sheet cake pan or cupcake pans (makes 36) and bake art 350 degrees for 20 minutes (sheet cake), or 15 minutes (cupcakes)
  • While cake is baking, make the icing. Chop roasted pecans. Melt butter in a saucepan. Add cocoa, and stir. Remove from heat. Add milk, Vanilla, powdered sugar, cayenne pepper, and bourbon. Stir in pecans. Spoon onto cake or cupcakes.
  • Indulge!

Notes

I have frozen this cake with great success. It is nice to cut into squares, place on a plate, and freeze. Let thaw for a quick dessert.