The Best Chocolate Sheet (Cup)Cake. Ever.
March 22, 2011
A favourite website of mine (and probably everyone else) is Pioneer Woman and I’ve made her “The Best Chocolate Sheet Cake. Ever.” a few times before. 3 times to be exact.
My cousin turned 15 recently and I used that same recipe (here) and turned it into cupcakes!
If you are thinking of doing the same, I have a couple of suggestions.
My cousin turned 15 recently and I used that same recipe (here) and turned it into cupcakes!
If you are thinking of doing the same, I have a couple of suggestions.
1) I dipped the tops of the cupcakes into the pot of icing, and used only half of the icing recipe but still I had a lot of it left so I would recommend making only a quarter of the icing recipe.
2) I filled the cupcake liners 3/4 full and got exactly 18 cupcakes. This gave me beautifully domed cupcakes but if you’d prefer a flat top cupcake then only fill the liner 1/2 full.
3) I stupidly added the nuts into the icing and when I dipped the cupcakes into the icing, the nuts didn’t “stick” to the cupcakes at all (DUH, NADIA!) so I would recommend sprinkling the nuts post dipping.
4) This one is from my aunt; Toast the nuts! Untoasted nuts can taste stale.
Other than that, definitely make these! Best (and easiest!) chocolate cake/cupcakes. Ever.
Advertisement
6 Comments
leave one →
You can contact me at rebelwithoutasauce.blog@gmail.com
They most certainly look like the best chocolate cupcake ever! I love the domes on these :)
thank you! that’s high praise, coming from you :D
Hi there,
I have some enquiries regarding the recipes! :) hope you can help!
As seen from thepioneerwoman recipes, the butter she used is by stick.. however, i dont seems to see the same butter around in Singapore?
Can i know what butter did you used and how much is needed?
Thank in advance! :DD
hello!
1 stick of butter (looks like this http://i.imgur.com/Dfoj9.jpg) is about 113grams, the block of butter that we are used to (like this http://i.imgur.com/3sOei.jpg) is 250grams. so usually if a recipe calls for 1 stick of butter, i just use half of that block, and if it calls for 2 sticks of butter i will use the entire block.
so in this recipe, the cakes uses 2 sticks of butter (250g) and the frosting calls for 1¾ sticks of butter which is about 200g. for future reference, 1 CUP of butter is equal to 2 STICKS of butter. hope this helps! i also highly recommend you bookmark this website http://www.convert-me.com/en/convert/cooking it is super helpful when it comes to converting cups to grams :)
hi dear,
thanks for ur prompt reply! and the link u gave me is really of helps! :) hope that i can try it out soon and success. haha
btw,the sugar u used is it the same for both the cake and frosting? cos i realized her recipe said that for frosting, she used powdered sugar or something..
is it fine, if i didnt add pecan for the frosting too?
thanks and sorry for so many questions :DD
hello again joanne :) the sugar for the cake is castor sugar and for the frosting, powdered/icing sugar. i’ve made the it without pecans a few times before, and it’s still delicious!
and no worries, i’m happy to help :) hope the cake will turn out great!