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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.

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.
6 Comments leave one →
  1. March 23, 2011 10:24 PM

    They most certainly look like the best chocolate cupcake ever! I love the domes on these :)

    • rebelwithoutasauce permalink*
      March 23, 2011 10:53 PM

      thank you! that’s high praise, coming from you :D

  2. Joanne permalink
    November 3, 2011 8:12 PM

    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

    • rebelwithoutasauce permalink*
      November 4, 2011 12:43 AM


      1 stick of butter (looks like this is about 113grams, the block of butter that we are used to (like this 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 it is super helpful when it comes to converting cups to grams :)

      • joanne permalink
        November 9, 2011 11:05 AM

        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

  3. rebelwithoutasauce permalink*
    November 9, 2011 7:10 PM

    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!

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