All the deliciousness of a Texas sheet cake in bite-size form!
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 72
Author Holly
Ingredients
2cupsgranulated sugar
2cupsall-purpose flour
1teaspoonbaking soda
1/4teaspoonsalt
1cupsalted butter
3/4cupwater
5Tablespoonscocoa powder
1/2cupbuttermilk
2large eggsbeaten
FROSTING
1/3cupbuttermilk
1/2cupbutter
5Tablespoonscocoa powder
1poundpowdered sugar
1teaspoonvanilla
Instructions
Preheat oven to 325° F. Prepare mini muffin tins by lining with mini paper liners or spray generously with non-stick spray and dust with flour.
For Cake
Mix sugar, flour, baking soda and salt in a large bowl. Combine butter, water and cocoa powder in a medium sauce pan, bring to a boil. Remove from heat then pour into dry ingredients. Gently mix together. Fold in buttermilk and eggs. Blend well. Batter will be thin.
Using a small 1 Tablespoon cookie scoop, place one scoop of batter in each muffin cup. Bake in preheated oven for 10 to 12 minutes. Remove from oven. (If liners were not used let bites cool in pan for 5 minutes, then gently remove by using the tip of a knife to release around the edges.) Place on wire racks to cool completely before frosting.
For Frosting
In a medium sauce pan heat milk, butter and cocoa, over medium heat, until it comes to a boil. Remove from heat then whisk in powdered sugar and vanilla until smooth and no lumps remain. Carefully spoon a tablespoon of frosting over each bite. Frosting will set after a few minutes. Serve and enjoy!