These Hot Fudge Sundae Cupcakes are so easy to whip up. Kids and grown-ups will both love this no-melt version of an ice-cream sundae in cupcake form.

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Hot Fudge Sundae Cupcakes

Ingredients 

Directions

  1. Use the Wilton 1M tip to pipe the buttercream onto the cupcakes.
  2. Drizzle ganache or fudge sauce over the cupcakes using a spoon.
  3. Add sprinkles and a cherry (or a red Pretzel M&M)!

Hot Fudge Sundae Cupcakes

Hot Fudge Sundae Cupcakes

Hot Fudge Sundae Cupcakes

Yield: 24 cupcakes
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

These yummy cupcakes are so easy to whip up. Kids and grown-ups will both love this no-melt version of an ice-cream sundae in cupcake form.

Ingredients

Chocolate Cupcakes

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup hot water
  • 2 1/4 cups all-purpose flour*
  • 1 2/3 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 3 eggs, room temperature
  • 1 tablespoon vanilla extract

Vanilla Buttercream

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract

Chocolate Ganache

  • 2 cups high quality chocolate
  • 3/4 cup heavy whipping cream

Toppings

  • Sprinkles
  • Red Pretzel M&Ms (for the cherry on top)

Instructions

Chocolate Cupcakes

  1. Preheat oven to 350ºF. Prepare a cupcake tin with liners and light coat of nonstick cooking spray.
  2. In small bowl, whisk together cocoa powder and hot water until smooth. Set aside.
  3. In a separate bowl whisk flour, granulated sugar, baking soda, baking powder, and salt together. Set aside.
  4. In a bowl large enough to hold all ingredients, whisk oil, eggs, vanilla, and sour cream together. Gently stir in dry ingredients until batter forms.
  5. Scoop 1/4 cup of batter per cupcake into prepared baking tin. Bake for 20-22 minutes until an inserted toothpick comes out clean.
  6. Let cool completely before frosting.
  7. For frosting, use an electric mixer to whisk together vegetable shortening and butter until smooth.
  8. Add 1 cup of powdered sugar, cocoa powder, and about half of cream or milk. Whisk at a high speed until smooth.
  9. Add remaining powdered sugar, cream or milk, and vanilla extract. Whisk at a high speed and scrape down sides of bowl as needed.
  10. If needed, add milk one tablespoon at a time until desired consistency is reached.

Vanilla Buttercream

  1. In a stand mixer, whisk together the butter and the shortening, scraping down the sides as needed, until smooth and blended.
  2. Add 1 cup powdered sugar and 1 tbsp milk, whisk until smooth.
  3. Add 1 cup powdered sugar and 1 tbsp vanilla, whisk until smooth.
  4. Add 1 cup powdered sugar and 1 tbsp milk, whisk until smooth.
  5. Add 1 cup powdered sugar and 1 tbsp milk, whisk until smooth.
  6. Be sure to scrape down the sides as needed when mixing!

Chocolate Ganache

  1. Over medium-high heat, stir the chocolate and the cream consistently. Be sure to scrape the bottom and edges well. Stir until melted and smooth (I like to use a whisk).
  2. You could also heat this up in the microwave in 30 second increments, stirring in between each rotation in the microwave until smooth and melted.



Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 48mgSodium: 205mgCarbohydrates: 47gFiber: 1gSugar: 35gProtein: 4g

You’ll Love These Cupcakes Too!

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Hot Fudge Sundae Cupcakes