Hot Fudge Sundae Cupcakes
These Hot Fudge Sundae Cupcakes are perfect for any occasion. Super yummy and chocolaty.
Ingredients
Chocolate Cupcakes:
- 2 1/4 c. AP Flour
- 1 2/3 c. Sugar
- 3/4 c. Butter, softened
-
2/3 c. Unsweetened Cocoa Powder
-
1 1/4 c. Water
-
1 1/4 tsp. Baking Soda
-
1 tsp. Salt
-
1/3 tsp. Baking Powder
-
1 tsp. Vanilla
-
2 Eggs
Buttercream Frosting:
- 1/2.c. Butter
- 1/2 c. Shortening
- 4 c. Powdered sugar
- 3 Tbsp. Milk
- 1 tsp. Vanilla
Directions
Perfect Chocolate Ganache:
- Approximately 2 cups chocolate chips
- Approximately 1 1/2 cups whipping cream
Chocolate Cupcakes:
- Preheat oven to 350º.
- Using a stand mixer, whisk together all ingredients. Fill cupcake liners 2/3 full.
- Bake for 19 minutes. Allow to cool completely before frosting.
Buttercream Frosting:
- Whisk together butter and shortening in a stand mixer.
- Alternately add the 4 cups of powdered sugar with the liquids (1 cup sugar, 1 tbsp milk, 1 cup sugar, 1 tsp vanilla, etc…), whisking thoroughly in between and scraping down the sides of the bowl.
Perfect Chocolate Ganache:
The key to this ganache is to not measure anything. Just trust me on this, you can’t depend on the measurements! Pour desired amount of chocolate chips (recommended approx. 2 cups) into a microwave safe bowl. Pour the whipping cream into the bowl until it’s just level with the chocolate chips (it shouldn’t cover the chocolate chips completely). Microwave for 1 minute and whisk until smooth.
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