Bumpy Cake Cupcakes

Oh Yeah! That is right, bumpy cake cupcakes. Bumpy cake was always one of my favorites as a kid. If you grew up in Michigan, you should be familiar with bumpy cake. If not, that is a true shame, and you have my condolences. 

My mom and I love bumpy cake. Sometimes we would keep one in our freezer. That way, when we got a hankering for it, all we had to do was walk to the kitchen. We usually just cut a piece or two from the cake, and saved the rest for later. Most of the time we didn't wait for it to defrost. It was so hard to be patient, and the cake was even amazing frozen.

These cupcakes are a gluten free tribute to that amazing cake. The second I tasted one, all of those great memories came flooding in. They are ridiculously good. 

What You Will Need:
Cupcake Tins
Cupcake Liners
KitchenAid Mixer with Paddle Attachment
Cooling Racks

Ingredients:
For Cupcakes
1 cup Unsalted Butter, room temperature
2 cups Sugar
4 Large Eggs, room temperature
3/4 cup Cocoa Powder
2 teaspoons Pure Vanilla Extract
1 1/4 cup Soy Flour
3/4 cup Tapioca Starch/Flour
3/4 cup Potato Starch
1 Tablespoon + 1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Xanthum Gum
1 teaspoon Salt
1 1/2 cup Milk, hot

For Buttercream Frosting
1 1/2 cup Unsalted Butter, room temperature
3 cups Powdered Sugar
3 3/4 teaspoons Pure Vanilla Extract

For Chocolate Frosting
18 ounces Semi-Sweet Chocolate
4 1/2 Tablespoons Canola Oil

Directions:
For Cupcakes
Preheat oven to 350°F.

Line cupcake tins with cupcake liners. Set aside.

In a medium bowl, whisk together soy flour, tapioca starch, potato starch, baking powder, baking soda, xanthum gum and salt. Set aside.

In KitchenAid Mixer bowl, beat butter with paddle attachment on medium until smooth - approximately 2 minutes.

Slowly add sugar. Beat on medium-high until fluffy - approximately 4 minutes. Scrape down sides of the bowl with a rubber spatula.

Add cocoa and vanilla. Beat at medium for 1 minute. Scrape down the sides of the bowl with rubber spatula.

Add eggs one at a time. Beat for 1 minute on low-medium after each egg. Scrape down the sides of the bowl with rubber spatula.

Add dry ingredients 1/4 cup at a time with mixer on low. Scrape down sides of the bowl with rubber spatula.

Carefully and slowly add milk. Mix until smooth, scraping down bowl with rubber spatula if necessary.

Scoop batter into prepared cupcake tins.

Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then transfer to cooling racks to cool completely.

I know, these already look incredible, but this is just the beginning. Things are about to get insane.

For the Buttercream Frosting

In KitchenAid Mixer bowl, beat butter with paddle attachment on medium until smooth - approximately 2 minutes.

Slowly add the sugar. Mix on low until well combineds.

Add vanilla. Mix on medium-high until smooth and fluffy.

Fill a gallon size ziploc storage bag with buttercream frosting. Clip the corner of the bag.

Pipe buttercream frosting on cupcakes in two lines. Freeze frosted cupcakes for at least 30 minutes.

For Chocolate Frosting
Chop chocolate.

Place chopped chocolate and oil in a medium, microwave safe bowl.

Heat on high for approximately 1 1/2 minutes in 30 second increments until completely melted and smooth.

Pour chocolate in a container that is just wider than the cupcakes. I used a plastic cup. Dip cupcakes in chocolate, and set on a cooling rack to set.

Now we are talking! You know you want to eat them. If you could just reach into your computer, but that isn't possible. What is possible is you following these directions, and making some of your own. Don't wait! These are going to be one of your new favorites.

Just look at that moist chocolate cake, the sweet buttercream frosting, and the rich chocolate frosting. I think I am drooling just thinking about them. I have had to work really hard not to eat all of them in one day. They are that good!

Ask my son, Tommy, he wanted to eat them all. I think he is sneaking them behind my back. ;)

"Take risks: If you win, you will be happy. If you lose, you will be wise."

In my opinion, either way, you win!

Sheryl