- 1/2 C Coffee
- 1/2 C Cocoa
- 1/2 C Oil
- 1 C Buttermilk
- 1 1/2 t Baking Soda
- 1/2 t Salt
- 2 t Vanilla
- 2 Eggs
- 2 C Sugar
- 2 C Flour
Story
Growing up in Michigan, one of our favorite treats was when Mom brought home a Sander’s Bumpy Layer Cake. At KC, we decided to try and conjure up those flavors, but with a holiday twist! Here we have Sanders’ original cake recipe piled high with a peppermint cream and glazed in chocolate. It’s KC’s Christmas version of a bumpy cake, and we hope you enjoy it as much as we do!
Method:
In the bowl of a stand mixer, combine the coffee and cocoa and mix for 30 seconds. Add the rest of the ingredients one at a time, mixing for thirty seconds in-between additions. Add the flour last and beat at medium speed for 5 minutes. Portion into baking cups and bake at 375 Degrees for 15-20 minutes or until a toothpick inserted into the middle comes out clean.
For Peppermint Cream:
1/2 C butter
2 C Powdered Sugar
1 t Vanilla
1/4 C heavy cream
2 ea Candy Canes, ground into a fine powder
Method:
Cream the butter and sugar together until light. Add the peppermint and vanilla. drizzle in the cream while mixing till the mixture is fluffy. Place in a piping bag. pip onto the tops of the cupcakes and place in freezer.
For Glaze:
4 T Cocoa
2 T Oil
3T + 1 t Water
2 T Dark Corn Syrup
2 C Powdered Sugar
Method:
In a saucepan, heat the cocoa, oil, water, and corn syrup to a boil. Remove from heat and stir in the powdered sugar. Pour the glaze into a measuring cup or bowl. Dip the tops of the cupcakes into the glaze , turn upright, and let set in fridge.