This month the theme for our Virtual Supper Club is “Thyme for Turkey.” I decided that since I was making dessert I would not go with the suggestion of Thyme as in the spice, but as in time for its time for Thanksgiving Dessert!
I love Texas Sheetcake. The first time I ever had the fudgy delight was at my Aunt Marlene’s house. I loved the hint of cinnamon with chocolate and pecan fudge topping and the sheetcake was so moist! I decided to try the sheetcake recipe I always made on these Texas Sheetcake Cupcakes. My intrepretation of portion control!
I think my Aunt Marlene’s recipe came from Taste of Home. I found a version on Cooking Light years ago that is better calorie wise and when I want to make something that is to feed a crowd I will make it and it always goes over really well!
Sandi –Whistlestop Café Cooking– Salt-and-Pepper Roast Turkey
Jerry- A Life Lived – Pear Chutney Bruschetta with Pecans and Blue CheeseVal – More Than Burnt Toast – Flatbreads with Honey and Thyme
Susan Linquist –The Spice Garden – Roasted Chanterelle Mushrooms with Thyme
Sarah Galvin-All Our Fingers in the Pie– Stilton Stuffed Baked Pears
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup water
- 1/2 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso granules
- 1/2 cup low fat buttermilk
- 1 tablespoon vanilla extract, divided
- 2 large eggs
- 6 tablespoons unsalted butter
- 1/3 cup buttermilk.
- 1/4 cup unsweetened cocoa powder
- 1/4 cup toasted chopped pecan pieces
- 3 cups powdered sugar
- Pre-heat oven to 375 degrees. Line 2-12 cup cupcake pans with cupcake liners.
- Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Add sugar, baking soda, cinnamon and salt and combine with a whisk.
- Combine 3/4 cup water, 1/2 cup unsalted butter, and 1/2 cup cup unsweetened cocoa powder in a medium sized sauce pan over medium heat. Bring to a boil while stirrinig frequently. Add to flour mixture and mix with electric mixer at medium speed until well blended. Add buttermilke, vanilla and eggs and 1 teaspoon vanilla; beat well. Pour batter into paper lined cupcake pans. Bake for 20 minutes or until cupcake bounces back when pressed lightly with finger. Remove from oven and place on cooling rack.
- Make frosting by combining 6 tablespoons butter, buttermilk and cocoa powder in saucepan. Bring to a boil, stirring constantly. Remove from heat and gradually add powdered sugar and remaining 2 teaspoons vanilla. Stir in pecan pieces. Spoon frosting over warm cupcakes. Cool completely.