Bumpy Cake CupcakesPosted: March 6, 2009
If you are from Detroit, there are a few things you know to be the best..Vernors, Better Made Potato Chips, Faygo, and Sanders/Morley Candy Co. All of those great companies are among my favorite foods, especially the Sanders Company. I grew up loving their Bumpy Cakes.
There is nothing better than the moist, deep chocolate cake, creamy butter cream”bumps”, and smooth chocolate topping. Being that it is my favorite, I was wanting to make one. After seeing a similar recipe on Ugg Smell Food, I decided it was time. Ugg Smell Food shows it as a cake, but I wanted to make them as cupcakes to take to share with my friend and her sons and cupcakes are one of their favorites. Here is the recipe I used after reading about it on Ugg Smell Food!
I have also submitted this to the weekly blog event of Book Marked Recipes
Check out the blog for all the great recipes next week!!!
Chocolate cake: From Food Network
11/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
11/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten
I did use an extra large cupcake pan for larger cupcakes. I got 12 out of the batch.
Cream filling “bumps” From Food Network
4 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
Pipe strips onto the cupcakes using a pastry bag
Chocolate Icing: From Ugg Smell Food
4 T cocoa
2 T oil
2 T + 4 t water
2 T dark corn syrup
2 C powdered sugar
Position a rack in the center of the oven and preheat to 350. Place paper liners in two 6-cup extra large cupcake pans.
Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
Butter Cream “Bumps”
Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Fill pastry bag and set aside.
Mix all except sugar in a saucepan and heat, stirring, until hot. Mix in sugar and stir (I whisked..you should too, makes it WAY easier/faster) until smooth.
After cupcakes cool, pipe 2 large strips of buttercream on each cupcake. Freeze for at least 30 mins. Make ganache and once frozen dip the cupcakes into the ganache. Refridgerate until set. Enjoy with a large glass of cold milk!