Desserts & Sweets
Texas Sheet Cake Cupcakes- THM S
Being a born and raised Texas farmgirl, these Texas Sheet Cake Cupcakes are like a taste of home! Rich and chocolatey with a kick of cinnamon, you would never suspect that they are also sugar and gluten free!
Ahhh…there is something about the combination of chocolate and cinnamon that takes me back to when I was a little girl! I remember my grandmother making her signature chocolate sheet cake recipe for my family almost every time we would visit her. For years it has been my favorite cake and I always enjoy making it for friends and family when they visit.
Being a THM recipe creator, I decided that it was finally time for me to experiment with my own dessert inspired by the flavors in this Texas classic! I gave the traditional Texas sheet cake a bit of a makeover and now bring it to you in cupcake form! Cupcakes are just so cute, so I thought, why not? 😊
I actually first made these cupcakes while doing an internship with the Above Rubies ministry with my sister. We were invited to a barbecue potluck and I decided to bring the dessert! Long story short, everyone liked the cupcakes and now, per the request of one of my friends who is also a THM coach, I am posting the recipe here for you all!
THM S
This recipe is a THM S, which means it is full of healthy fats, low in carbs, as well as sugar free. This recipe is also gluten free! I use several specialty ingredients from THM such as Gentle Sweet Blend and Baking Blend. I use THM products on a daily basis and love their company! You can find all of those ingredients here!
Texas Sheet Cake Cupcakes- THM S
Printable Recipe
From the Humble Farm kitchen
Texas Sheet Cake Cupcakes- THM S
Ingredients
- 1 3/4 cup THM Baking Blend
- 1/2 cup unsweetened cocoa powder
- 3/4 cup THM Gentle Sweet
- 2 teaspoons aluminum free baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon mineral salt
- 1 1/2 teaspoons cinnamon
- 1-2 doonks pure stevia extract
- 1/4 cup refined coconut oil
- 1/4 cup butter
- 2 eggs
- 1 cup nut milk or water
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extractant (optional)
- 1 cup water (just off the boil)
- 1 teaspoon espresso powder
- 1 recipe Texas Sheet-Cake Frosting
Instructions
- 1
Preheat the oven to 350 degrees and line a muffin tin with cupcake liners. Spray the liners with coconut oil cooking spray.
- 2
In a medium bowl, combine the first 8 ingredients with a whisk.
- 3
Melt the coconut oil and butter together. Add to the dry ingredients. In a separate bowl, whisk together the eggs, nut milk, and extracts. Add to the dry ingredients as well and whisk everything vigorously to combine.
- 4
Boil the water and stir in the espresso powder. Slowly begin to pour the coffee mixture into the batter and quickly whisk to combine.
- 5
Pour the batter into the greased cupcake liners, filling them up about 3/4 of the way. Bake for 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
- 6
Allow the cupcakes to cool completely before frosting. Because of the use of alternative sweeters and flours, these cupcakes are best after resting in the fridge for at least 24 hours before enjoying.
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