Texas Sheet Cake Bites

Melt 1 cup of salted butter in a bowl. While it's very hot, whisk in 1/4 cup of cocoa powder until smooth.

Pour in the boiling water and stir for 30 seconds. Set the mixture aside.

In a separate small bowl or measuring cup, whisk together the buttermilk, eggs, and 1 tsp of vanilla extract.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.

Pour the hot cocoa mixture into the dry ingredients and stir to combine.

Add the buttermilk mixture to the batter and stir until just combined.

Preheat your oven to 325°F (163°C). Thoroughly grease and flour three 24-cup mini muffin pans.

Using a small scoop, portion the batter into the prepared mini muffin cups.

Bake for 14-16 minutes, or until a toothpick inserted into the center of a cake bite comes out clean.

Let the cake bites cool in the pan for about 10 minutes before transferring them to a wire cooling rack.

To make the frosting, melt 1/2 cup of butter. While hot, whisk in 1/4 cup of cocoa powder.

Whisk in the milk and 1 tsp of vanilla extract.

Add the powdered sugar and whisk until the frosting is smooth and glossy.

While the cake bites are still warm, spoon about 1/2 tablespoon of frosting onto the center of each one.

Let the frosting set for about 15 minutes before serving.