Can I make these in a regular muffin pan?

Yes, but increase the baking time to about 16–18 minutes and fill each well halfway. You’ll get a smaller yield but larger servings.

Do they need to be refrigerated?

They don’t need refrigeration unless your environment is warm or humid. For best shelf life, store them in the fridge and let them come to room temp before serving.

How long do they stay fresh?

They’re best within 3 days, but can last up to 7 in the fridge. For long-term storage, freeze and frost later.

Bite-Sized Texas Sheet Cake Bites: The Best Chocolate Treat

Name: Bite-Sized Texas Sheet Cake Bites
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Southern American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup sour cream; 1/2 cup unsalted butter; 1/2 cup water; 2 tbsp unsweetened cocoa powder; 1 large egg; 1/2 tsp vanilla extract; 1/4 cup unsalted butter (for frosting); 2 tbsp milk; 2 tbsp unsweetened cocoa powder (for frosting); 1 1/4 cups powdered sugar; 1/2 tsp vanilla extract (for frosting); Optional: Chopped pecans or walnuts for garnish

Bite-Sized Texas Sheet Cake Bites

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These Bite-Sized Texas Sheet Cake Bites are rich, moist, and topped with a warm cocoa frosting—just like the classic Southern dessert, but in a perfectly portioned, mini form ideal for parties, gifting, or satisfying your chocolate cravings.

Author: Emily
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 24 mini bites
Category: Dessert
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sour cream
1/2 cup unsalted butter
1/2 cup water
2 tbsp unsweetened cocoa powder
1 large egg
1/2 tsp vanilla extract
1/4 cup unsalted butter (for frosting)
2 tbsp milk
2 tbsp unsweetened cocoa powder (for frosting)
1 1/4 cups powdered sugar
1/2 tsp vanilla extract (for frosting)
Optional: Chopped pecans or walnuts for garnish

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Instructions

Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with mini cupcake liners.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a saucepan, melt 1/2 cup butter with 1/2 cup water and 2 tbsp cocoa powder over medium heat, stirring until smooth.
Pour the cocoa mixture into the dry ingredients and mix until just combined.
Add in sour cream, egg, and vanilla extract. Mix until batter is smooth.
Fill each mini muffin cup about 2/3 full with batter.
Bake for 12–14 minutes or until a toothpick inserted comes out clean.
While baking, prepare the frosting: Melt 1/4 cup butter with 2 tbsp milk and 2 tbsp cocoa powder in a saucepan. Remove from heat and whisk in powdered sugar and vanilla until smooth.
As soon as the bites come out of the oven, spoon warm frosting over each.
Top with chopped nuts if using and let them cool until the frosting sets.

Notes

Use a small spoon or squeeze bottle for mess-free frosting.
Do not overfill the muffin tin to prevent overflow.
Sour cream helps keep the bites moist and rich.
Store in an airtight container for up to 3 days at room temperature or a week in the fridge.
Freeze unfrosted bites for up to 2 months, thaw and frost before serving.

Find it online: https://recipeshots.com/bite-sized-texas-sheet-cake-bites-recipe/