After tasting this cupcake at a wedding I just had to try to make them myself. Some encouragement came from My Baking Addiction and their holiday recipe exchange.
One tip I have is to make sure your ganache isn’t too warm or it will melt the “bumps”. My cupcakes are not a dense chocolate like you see with other recipes. The ganache gives such a great punch of chocolate that I didn’t want to over power the cupcakes.
This cake was first created by Sanders’ in the Detroit area. They have been making all sorts of yummies since 1875. You may have seen their ice cream toppings in your local store.
Detroit Bumpy Cupcakes
• 3 1/4 cups cake flour, sifted
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup or 2 sticks unsalted butter, room temperature
• 1 1/2 cups sugar
• 8 oz unsweetened chocolate
• 5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature
• 2 teaspoons vanilla extract
• 1 1/3 cups whole milk, room temperature
Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.
Melt chocolate in double broiler or microwave, set aside.
Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cooled chocolate. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.
With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting
Cream filling “bumps”
• 8 tablespoons unsalted butter, at room temperature
• 2 cups confectioners’ sugar
• 1 tablespoon vanilla extract
• 6 tablespoons heavy cream
Pipe strips onto the cupcakes using a pastry bag
• 8 T cocoa
• 4 T oil
• 4 T + 8 t water
• 4 T dark corn syrup
• 4 C powdered sugar
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. Whisk in sugar and stir 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. Refrigerate until set. Enjoy with a large glass of cold milk!