We had a flip floppin' pool splashin' good time!
What a fun group of girls to party with!
I used my Texas Sheet cake recipe (minus the original frosting) to make these cupcakes. It is currently my absolute most favorite way to make chocolate cupcakes!
Texas Sheet Cake
In a medium mixing bowl combine:
1 C butter (melted)
1 C water
1 tsp vanilla
Add:
2 eggs
1 C sour cream
2 C sugar
1/2 C cocoa powder
Mix until well combinded then add:
Mix until well combinded then add:
2 C flour
1/2 tsp salt
1 tsp baking soda
Whisk until smooth. (Sometime I add chocolate chips now.)
Scoop into cupcake wrappers. Bake at 350 for about 16 minutes.
Cool and frost with chocolate buttercream.
Cool and frost with chocolate buttercream.
Chocolate Buttercream
In mixer combine:
1 C softened butter
2 lbs powdered sugar
1/2 C cocoa powder
2 tsp vanilla
1/2 C milk
1/2 C milk
Slowly mix together, then turn mixer up to med high and whip for 2 minutes. If the frosting is too thick add more milk, if it's too thin add more powdered sugar.