Bumpy Cake Cupcakes
A Motor City original since the 1940s! These cupcakes feature rich devil's food cake topped with signature buttercream "bumps" and coated in fudgy chocolate. Detroit's beloved Sanders bakery creation, now in cupcake form.
Equipment Needed
Instructions
Preheat and prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar until well combined and no lumps remain.
Add wet ingredients: Add the oil, eggs, and vanilla to the dry ingredients and mix until combined. Carefully pour in the hot coffee and buttermilk, mixing on low speed until smooth. The batter will be thin - this is correct!
Bake the cupcakes: Divide batter evenly among the prepared cups, filling each about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the buttercream: Beat softened butter on medium-high speed for 3-4 minutes until pale and fluffy. Add powdered sugar one cup at a time, mixing on low then medium. Add cream, vanilla, and salt. Beat on high for 2 minutes until light and smooth.
Create the signature bumps: Transfer buttercream to a piping bag fitted with a large round tip (#1A or similar). Pipe 5-7 small mounds on top of each cooled cupcake, creating the signature "bumpy" appearance. Refrigerate cupcakes for 30 minutes to firm up the buttercream.
Make the fudge coating: In a double boiler or heatproof bowl over simmering water, melt chocolate chips and butter together, stirring until smooth. Remove from heat and stir in corn syrup. Let cool for 10 minutes until slightly thickened but still pourable.
Coat the cupcakes: Working one at a time, hold each chilled cupcake over the bowl of fudge coating and spoon the coating over the top, allowing it to cover the buttercream bumps and drip down the sides slightly. The bumps should remain visible through the coating.
Set and serve: Place coated cupcakes on a wire rack and let the coating set at room temperature for about 30 minutes. The coating should be firm but have a slight give when pressed. Serve at room temperature for the best texture contrast.
💡 Pro Tips & Variations
- For authentic Detroit flavor, use Michigan dairy butter and cream. The Great Lakes region produces exceptional dairy products.
- The bumps matter! Don't skip chilling the buttercream bumps before coating - warm buttercream will melt into the fudge.
- Fudge coating consistency: If the coating is too thick, add a teaspoon of corn syrup. If too thin, let it cool longer.
- Make it like Sanders: The original uses a very light, whipped buttercream. Beat your frosting extra long for that signature texture.
- Storage: Store at room temperature for up to 2 days. The fudge coating stays soft at room temp and becomes too firm if refrigerated.
- Hot coffee substitute: Strong brewed Michigan cherry coffee adds a subtle fruit note that complements the chocolate beautifully.