"If you grew up in Michigan, you've probably had bumpy cake at a birthday party some time or another. It's fluffy chocolate cake, iced with buttercream frosting, and glazed over with chocolate ganache. There's a bakery that makes "bumpy cake cupcakes" that are SO good... and not living in Michigan anymore, I've craved them long enough to make my own. So here they are to share with you!"
Bumpy Cake Cupcakes
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Recipe Card
ingredients
Chocolate ganache
- 16 ounces chocolate chips
- 1 cup heavy cream
- 1 teaspoon coffee
Method
Step 1
Heat a sauce pan with about 1.5" of water, bring to a gentle simmer. Place a heat safe bowl (or use your double boiler) ontop
Step 2
Add chocolate, heavy cream, and coffee. Stir frequently to melt together.
Step 3
Once chocolate mixture is smooth, and well combined. Remove from heat and set aside.
ingredients
Cupcakes
- 1 cup gluten free flour (I prefer King Arthur cup for cup)
- 1 cup sugar
- 6 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 room temperature egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup the hottest water you cna get from your tap
Cupcakes
Step 1
Preheat oven to 350. Combine dry ingredients in the bowl of your stand mixer (or in a bowl with a hand mixer)
Step 2
In a second bowl, whisk together buttermilk, vegetable oil, egg, and vanilla. (not the water!)
Step 3
Pour wet ingredients into dry, and mix on low-medium until just combined.
Step 4
Add hot water to mixture, and mix until no clumps remain scraping sides of bowl as needed.
Step 5
Pour mixture into lined cupcake tin to about 3/4 full.
Step 6
Bake for 38-40 minutes, until toothpick comes out clean.
Step 7
Crack open door of oven, and allow cupcakes to cool for about 10 minutes in oven.
Step 8
Remove from oven and set tray on wire rack to cool completely.
ingredients
Buttercream frosting
- 3 sticks softened to room temperature unsalted butter
- 1/2 teaspoon kosher salt
- 1 1/2 pounds powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Buttercream frosting
Step 1
Beat butter on medium speed with paddle attachment until light, (or mix with hand mixer for about 5 minutes)
Step 2
Add salt and vanilla.
Step 3
Add powdered sugar, and heavy cream alternating each as you scrape down the sides of the bowl.
Step 4
Continue to whisk using paddle attachment until no clumps remain and a smooth texture is achieved.
Assembly
Step 1
Use ice cream or cookie scoop to top cupcakes with buttercream frosting. Smooth out gently with an offset spatula or edge of knife.
Step 2
Carefully turn cupcakes upside down and dip buttercream into chocolate ganache. Place on baking sheet with wire rack to drip off excess. If you're scared to lose the frosting while dipping- you could pour the chocolate over it will just be messier!
Step 3
Chill in the fridge until ready to serve.