Cream-Filled Cupcake Cake
Why I Love This Recipe
My husband's birthday means a layer cake. Or a cupcake. Or the ultimate mash-up, a Cream-Filled Cupcake Cake!
Ingredients You'll Need
1 cup buttermilk
2/3 cup vegetable oil
2 cups all purpose flour
1 3/4 cups granulated sugar
1/2 cup dark cocoa
1 tablespoon baking soda
1 teaspoon salt
1 cup hot coffee
4 tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup granulated sugar (not powdered sugar)
1 teaspoon vanilla extract
1 1/2 cups dark chocolate chips
3/4 cup heavy cream
Preheat oven to 350 degrees F; grease and flour 3 (8 or 9-inch) cake pans.
Combine egg, oil and buttermilk. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture and the flour mixture, mixing well. Slowly mix in hot coffee. Divide the batter into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans.
For the buttercream, In small saucepan, whisk the flour and the milk until smooth. Place over medium heat and cook until thick and bubbly, whisking the entire time. Place thickened mixture in a small bowl and cover with plastic wrap. Cool completely.
Combine the butter and the sugar in the bowl of a stand mixer. Beat for several minutes, until light and fluffy. Add the cooled flour mixture and beat for an additional 5 minutes, or until the frosting is smooth with no gritty sugar. Stir in the vanilla.
For the ganache, Place the chocolate chips in a medium bowl. Heat the cream in a small saucepan over medium-low heat until it just comes to a boil. Pour the hot cream over the chocolate and let sit for one minute. Use a spatula or a wooden spoon to stir the chocolate and the cream until smooth and shiny.
To assemble, first set aside about 1/4 cup of the buttercream for the squiggle on the top of the cake. Place one cooled cake layer, top-side down, on cake plate. Spread with half of the remaining buttercream. Add the next layer, again top-side down, and spread with the remaining buttercream. Add the final layer top-side up. Spoon the ganache over the top of the cake. Use an offset spatula to spread the chocolate over the cake, allowing it to spill down the sides. Chill the cake for a few minutes to set the chocolate. In the meantime, spoon the reserved buttercream into a pastry bag fitted with a small round tip. Pipe a squiggle over the top of the cake. Keep the cake refrigerated until ready to serve.