Hot Fudge Sundae Cupcakes

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.