Texas Sheet Cake Bites: The Perfect Mini Indulgence!

Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with mini cupcake liners.
In a large bowl, whisk together the flour, sugar, and salt.
In a saucepan, melt the butter over medium heat. Add cocoa powder and water, whisking until smooth. Bring it to a slight boil, then remove from heat.
Pour the hot cocoa mixture into the dry ingredients and mix until combined.
Add the buttermilk, egg, baking soda, and vanilla extract. Stir until smooth.
Step 2: Bake the Bites
Spoon the batter into the prepared mini muffin tin, filling each about 2/3 full.
Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
Let the bites cool slightly in the tin before transferring them to a wire rack.
Step 3: Make the Glaze
In a saucepan, melt the butter over medium heat. Add the cocoa powder and milk, whisking until smooth.
Remove from heat and gradually whisk in the powdered sugar and vanilla until you have a smooth glaze.
If using, stir in the chopped pecans.
Step 4: Glaze the Bites
Spoon the warm glaze over each bite, letting it drizzle down the sides.
Allow the glaze to set slightly before serving.
Serving and Storage Tips