Transform regular old cupcakes, into adorable little mini layer cakes! These vanilla cupcakes are sliced in half and filled with creamy chocolate frosting, all topped of with ultra rich, ooey, gooey chocolate ganache, whipped cream, sprinkles and a cherry, for the most fun way to serve cupcakes, ever!
If you guys give this a try be sure to tag me in a picture on social media @lindsayannbakes!
If you guys give this a try be sure to tag me in a picture on social media @lindsayannbakes!
These cupcakes are the ultimate way to enjoy a cupcake and a super unique and fun twist, on the classic, perfect for parties or special occasions.
I used my favorite vanilla cupcake recipe for these, because it is super moist, soft and perfect for adding any flavor filling inside. I chose to fill these with my chocolate buttercream frosting, but you can really use any type of frosting flavor you like to sandwich together the cupcake layers.
The finishing touch to these little cupcake cakes is a smooth glossy, chocolate ganache that drips down the sides and your favorite sundae toppings.
Even if you use a box mix, this fun way of transforming ordinary cupcakes into little individual mini cakes, makes any occasion so much fun.
Even if you use a box mix, this fun way of transforming ordinary cupcakes into little individual mini cakes, makes any occasion so much fun.
Mini Layer Cake Cupcakes
Yield: 12 cupcake cakes
Ingredients
Vanilla Cupcakes:
Vanilla Cupcakes:
- 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
- 3/4 cup (144g) granulated white sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick/57g) unsalted butter, softened
- 3 tablespoons vegetable oil
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup (120g) sour cream, room temperature
Chocolate Buttercream Filling:
- 1/2 cup (1 stick/4oz) unsalted butter, softened
- 1 teaspoons vanilla extract
- 1/8 teaspoon salt
- 6 tablespoons unsweetened cocoa powder, (dutch processed or natural)
- 2 cups (1/2lb) powdered sugar (confectioners' sugar), sifted
- 2-3 tablespoons heavy whipping cream (sub half and half or milk if necessary)
Chocolate Ganache:
- 4oz semisweet chocolate (2/3 cup chocolate chips)
- 2oz (1/4 cup) heavy whipping cream
Toppings:
- whipped cream, store bought or homemade
- sprinkles
- 12 cherries
Directions
Cupcakes:
With an electric mixer, beat together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 1 minute until batter is smooth.
Distribute the batter between the baking cups, filling about 2/3 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely.
Preheat oven to 350° F. Line a cupcake pan with baking cups.
With an electric mixer, beat together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 1 minute until batter is smooth.
Distribute the batter between the baking cups, filling about 2/3 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely.
Frosting:
With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add 1-2 tablespoons of cream, until smooth. Sift in cocoa powder, followed by remaining cream, 1 tablespoon at a time, until desired consistency is reached. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.
Heat cream just until it starts to simmer and little bubbles start forming. Place chocolate (chopped or chocolate chips) in a small bowl and immediately pour hot cream on top. Let sit for 3-5 minutes and then gently stir until smooth.
Assemble:
Slice cooled cupcakes in half, width wise and place upside down on serving plate. Fill cupcakes with chocolate buttercream, topping with the flat bottom of the cupcake facing upward. Spoon ganache over the tops, allowing it to drip down the sides. Top with a dollop of whipped cream, sprinkles and a cherry.
