Crazy Sprinkles Cake Cupcakes
Better late than never, I recently discovered the timeless old school NYC style eatery Black Tap: Craft Burgers & Beer. The restaurant, known for its creatively decorated milkshakes, is quickly growing to an international phenomenon with locations in New York, Dubai, Singapore, Las Vegas, Anaheim… A Black Tap milkshake is a work of art, loaded with stuff like slices of cake or pie, cotton candy, cookies and other crazy ingredients resulting in an epic, picture perfect dessert. The Cake Shake is my inspiration for the Crazy Sprinkles Cake Cupcake.
This over-the-top creation consists of a golden cupcake frosted with smooth and rich Chocolate Buttercream then topped with a slice of colorful sprinkles filled golden cake and topped with whipped cream and a cherry 🍒 I’m not going to lie, this spectacular cupcake takes a number of steps to make…not complicated but somewhat time-consuming.
Follow the picture instructions for a guide showing how I created this crazy cupcake!
Add colored sprinkles to Golden Cake batter. Look at these lovely mini sprinkle cakes. Make a batch of Chocolate Buttercream. Frost mini sprinkles cakes with chocolate buttercream. The mini sprinkles cake is sooooooo good. Bake a batch of Golden Cupcakes. Frost cupcakes with chocolate buttercream. Cover frosted cupcakes with colored sprinkles. Cupcakes are ready for. a slice of sprinkle cake. Slice each mini cake into 6 pieces. Carefully squish a small slice of sprinkle cake on each cupcake. Make a batch of stabilized whipped cream. Add a decorative dollop of whipped cream. Drain a jar of Marashiino cherries. Place a Maraschino cherry on top! Crazy Sprinkles Cake Cupcake
Check out this YouTube video that shows how to make these crazy cupcakes.
You will need a batch of vanilla cupcakes, use my go to vanilla cupcake recipe. This recipe is incredibly versatile, both sturdy and tender, and not too sweet. You will appreciate the “not too sweet” part when this same recipe is used to make the mini sprinkles cakes that include over a cup of colorful sprinkles! Those sprinkles are VERY sweet!!!
You can either divide the batter in half or make two batches, depending on how many crazy cupcakes you want. I doubled everything and ended up with 24 finished cupcakes (and a couple of extra mini sprinkles cakes).
Golden Cupcakes
Ingredients
- 3 1/2 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter at room temperature or softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla
- 2 cups sour cream
Instructions
- Preheat oven to 350 degrees.
- Sift together flour, baking powder, baking soda and salt.
- Beat together butter and sugar in large mixing bowl fitted with a paddle attachment until light and fluffy.
- Add eggs, one at a time, beating well after each addition, then beat in vanilla.
- Add half the flour mixture and mix on low speed until just blended, then add sour cream, mixing until just combined. Add remaining flour mixture and mix at low speed until batter is smooth.
- Fill paper baking cups about 2/3 full and bake 15-17 minutes until toothpick comes out clean. Take care to not overbake.
- Cook completely before frosting.
This chocolate buttercream is luxurious, smooth and creamy with the added benefit of being quite durable. It is a great frosting for this creation because it doesn’t need to be refrigerated but hardens up when refrigerated so it can hold that crazy slice of cake!
Chocolate Buttercream
Ingredients
- 1 1/2 cups unslted butter, softened to room temperature
- 4 cups powdered sugar
- 3/4 cups unsweetened cocoa powder
- 4 – 5 tablespoons heavy cream
- 1/2 teaspoon espresso powder
- 1/8 teaspoon sea salt
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, whisk butter and sugar on medium-high speed until very. pale and fluffy or about 5 minutes. Scrape down side of bowl a few times.
- With. mixer on low, slowly. add the cocoa powder, espresso powder and salt. Mix to combine.
- With mixer onlow, add cream, one tablespoon at a time, until combined. Scrape down sides a few time.
- Turn the mixer on medium-high and whisk for about 5 minutes or until the mixture is light and fluffy. the frosting will be shiny and have a few large air bubbles throughout the mixture.
Use the Chocolate Buttercream to frost the cupcakes and the mini sprinkles cakes. This traditional American buttercream has a million uses and is super easy to work with. Enjoy!
You can use regular whipped cream but stabilized whipped cream is better. Stabilized whipped cream holds its shape (it can be piped like frosting) and will not get runny on the cakes and cupcakes you use it on.
Stabilized Whipped Cream
Ingredients
- 4 teaspoons vanilla extract
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
Instructions
- Place the vanilla extract in a small bowl, add gelatina and stir.
- Microwave the gelatin mixture for a few seconds. Stir until gelatin is completely dissolved and smooth. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine heavy whipping cream and powdered sugar. Whip the mixture on medium-high speed until soft peaks form.
- Turn the mixer to a low speed and slowly add the vanilla-gelatin mixture.
- Once the gelatin mixture is added, turn mixture to medium-high speed and whip until stiff peaks form.
- Pipe the whipping cream using frosting tips or spread whipping cream frosting as you. would any frosting.
