Every time I visit my favorite Sugarland Bakery in Chapel Hill, North Carolina, the Lumpy Bumpy Cake, which is supposed to be a seasonal item, is not available, no matter which season I happen to visit. With a name like that, I have been intrigued, and have been determined to find a recipe of my own. Searches on the internet yield few recipes, none sounding like the version served at the bakery. Out of sheer desperation, I developed my own recipe, and since I needed assorted cupcakes to serve at a wedding, made my version in the form of cupcakes. Needless to say, the following Lumpy Bumpy Cupcakes were extremely popular, and although they may or may not be similar to Sugarland’s version which is rarely available, they are lumpy and bumpy due to white chocolate mousse with chocolate covered toffee chunks stirred in; the ganache topping adds to the decadence, especially since the chocolate cake is homemade.
Of course you can make a full-size cake rather than cupcakes – just bake the batter in two 9” pans; each layer will make a cake serving 8. A small amount of chocolate liqueur or non-alcoholic coffee syrup can be sprinkled on each cupcake, insuring that they stay very moist; since the cake is moist anyway, this is completely optional. Although there are several steps in this recipe, the results are absolutely worth it. It would be next to impossible to find someone who doesn’t like these cupcakes.
72 miniature cupcakes or 24-30 regular-size cupcakes
1/2 cup butter
1 cup sugar
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup buttermilk
2 ounces unsweetened baking chocolate, melted
2 cups flour
1/2 teaspoon salt
1 cup hottest tap water
1 teaspoon baking soda
Chocolate Liqueur (optional)
6 ounces white chocolate
2 cups heavy whipping cream
2 egg whites, stiffly beaten
6 regular size Heath bars, coarsely chopped
2 cups chopped dark chocolate
1 cup whipping cream
- Cupcakes: Preheat oven to 350°.
- Line 24 regular muffin cups with paper liners or 72 mini muffin cups with paper liners.
- Cream the butter and sugars; add eggs, vanilla, buttermilk, and chocolate; mix well.
- Stir in the flour and salt.
- Mix the hot water and baking soda and add to the batter; stir until smooth.
- Scoop into the prepared muffin cups.
- Bake 15-25 minutes (depending on size), or until the top springs back when lightly touched. Remove from the oven and cool completely.
- If using chocolate liqueur, sprinkle about a half teaspoon over the top of each cupcake to moisten.
- Mousse: Melt the white chocolate with 1/2 cup whipping cream in the microwave for about 1 minute, stirring every 10 seconds.
- Set aside until no longer warm.
- Beat the whipping cream in a chilled bowl until soft peaks form; add the white chocolate mixture and beat just until stiff peaks form when the beater is raised.
- Fold in the stiffly beaten egg white and toffee pieces.
- Ganache Topping: Place the chocolate and whipping cream in a microwaveable bowl; microwave 3 minutes.
- Let the mixture sit 5 minutes, whisk until thick and smooth; let sit at room temperature until no longer warm.
- Assembly: Place the cupcakes on a baking sheet.
- Spoon a generous amount of the toffee mousse on each cupcake.
- Carefully pour or spread some of the cooled ganache on top. Refrigerate.
Amount Per Serving (mini cupcakes)
Calories 123 Calories from Fat 70
Percent Total Calories From: Fat 57% Protein 5% Carb. 38%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 24 mg
Sodium 57 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 3 g
Protein 1 g
Vitamin A 4% Vitamin C 0% Calcium 0% Iron 1%