Turn Your Favorite Layered Cake Into a Layered Cupcake
Two of my favorite desserts are cupcakes and mile-high layered cakes. I love how layered cakes have the perfect frosting-to-cake ratio, and I love cupcakes because they are just so darn cute.
Photos by Molly Dunn It's a personal miniature layered cake.
I wanted to find a way to morph my two favorite sweets, so I decided to create a step-by-step guide to making a layered cupcake.
My all-time, hands-down favorite layered cake is the German chocolate cake, more specifically the German chocolate cake recipe on the back of the Baker's chocolate box. My mom makes it at least once a year because her mom made it for her all the time. My brother also requests it for his birthday. So, because I can't resist the chocolate cake with a teeth-rotting coconut-pecan frosting, I decided to turn this layered cake into a layered cupcake.
Instead of baking the cupcakes in a cupcake pan with liners, spray the inside with baking spray and coat with a little flour, or use the all-in-one baking spray can with flour; it's pretty nifty. That way when the cupcakes bake, you won't have to peel off the liner before you split the cupcakes into layers and the exterior will be smooth.
After the cupcakes bake, let them cool and pop them out of the cupcake pan to get ready to start splitting them into layers.
Wrap a thin piece of string around the cupcake at the top to split the cupcake into thirds. Once the string is completely around the cupcake, cross the string and gently pull outwards to separate the top from the rest of the cupcake. That's your first layer. Then, repeat by splitting the rest of the cupcake in half using the same method.
Use a thin string to slice through the cupcake perfectly.
Now that you have three layers, spoon about a tablespoon of frosting on the bottom cupcake layer and gently spread to the edges. Place the second layer on top of the frosting and add another tablespoon of frosting, as you did before, and top with the third layer.
Let the frosting slightly ooze out the sides.
One of the best parts about a German chocolate cake is the sticky coconut-pecan frosting that drips down the sides of the cake, so I like to make the top layer of frosting fall down the sides, slightly, so you'll probably need to eat this with a fork and knife.
Once you top the cupcake with frosting, you're done, and you have a beautiful, miniature layered cake. No matter what your favorite layered cake is, you can transform it into a layered cupcake. They're perfect for birthdays or parties because not only are they tasty and delicious, they're lovely to look at, too.
Top this layered cupcake with enough frosting to fall down the sides.
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