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Some things will never change. Just as I was putting the finishing touches on my Chocolate Peanut Butter Easter Eggs the other day, my son walked in and announced that I needed to supply desserts for his Junior Recital which was the following night. Information that would have been helpful weeks ago when he knew that a reception was to be held after his performance. You parents out there are probably thinking “typical teenage boy behavior”, and I would agree with you. However, this boy is actually a young man of 21 years of age, a professional musician and highly regarded rock climbing instructor in our local community. So why does he still have that “wait to the last minute and have mom fix everything” attitude?! I know why. Because I did fix it, it did work out for him and he played a beautiful concert. It’s my own fault, but it was wonderful to see him perform and I will know better next year when his Senior recital comes around!

About 40 people were expected to attend so I rushed over to my Pinterest boards and began searching for a recipe that would feed a crowd. I came up with two candidates. The first was a for frosting filled sugar cookie cups that would take about 20 minutes to assemble. That would take care of the Β 20 year old starving artists at a performing arts college demographic. For the rest of us I decided to make Texas Sheet Cake Bites, which are mini cupcakes with a fudge frosting, Yum! I had not made these before but had faith that anything chocolate and fudge covered would be delicious. The recipe began with pulling together the flour, sugar, soda and salt into a large bowl.Β IMG_0927

Then the butter, water and cocoa powder were combined in a saucepan and brought to a boil. One thing I should mention here is that I did deviate from the recipe slightly. It is against my religion to have chocolate without coffee in a recipe so I did add 1 teaspoon of espresso powder at this stage.

 

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The mixture was removed from the heat and added to the dry mix.

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Once the chocolate and flour mixture was combined it was time to fold in the buttermilk and eggs.

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I did not want to deal with mini muffin wrappers so I greased and floured two mini cupcake pans and started baking.

The frosting came together faster than the batter. I brought the buttermilk, butter and cocoa to a boil in a saucepan, then whisked in the powdered sugar and vanilla off the heat. So fudgey and good! I like the consistency of this icing but I would recommend thinning with a bit of coffee if you wanted to create more of a glaze consistency.

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They were gone by the end of the reception, but the store bought cookies that someone else provided were barely touched. I think that speaks to the quality of this recipe! If you need to feed a crowd and want something they will remember you can’t do wrong with this one! Enjoy!

 

14 thoughts on “Recipe Review: Texas Sheet Cake Bites

    • This one is new to me. We made black magic cake in culinary school and that was the first time I had heard of that one too, but everyone else seemed to know about it. guess I am behind on my cake histories!

      Liked by 1 person

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