Texas Sheet Cake Cupcakes

2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs, beaten
1/2 lb butter (2 sticks)
1 cup water
4 tbsp cocoa powder

6 tbsp milk
5 tbsp cocoa powder
1/2 cup butter
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease two 12-cupcake pans, or line with cupcake liners.

Combine flour, sugar, baking soda and salt. Beat in sour cream and eggs. Set aside for later.

Melt the butter on low in a saucepan. Add water and cocoa. Bring mixture to a boil, then remove from heat. Allow to cool slightly, then stir butter and cocoa mixture into the flour mixture. Mix until blended.

Pour batter into prepared pan, filling about three-quarters of the way full. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of each cupcake comes out clean.

For icing: In a large saucepan, combine milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then the nuts. Mix until blended. Spread frosting over warm cake.

Makes 20-24 cupcakes.


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