Tuesday, March 18, 2014

Hot Fudge Sundae Cupcakes

These cupcakes taste exactly like hot fudge sundae in a little cup, perfectly moist cupcake, with hot fudge sauce, nuts of your choice topped off with a yummy vanilla bean frosting and a sweet cherry. Perfect cupcake for me, I know you will enjoy these..

The Chocolate Cake:

1 box devils food cake mix
3 eggs
1/2 cup of oil
1 cup of buttermilk
1/2 cup sour cream
1 1/2 teaspoons vanilla extract

    Chocolate Sauce and toppings
  • 1/3 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1/4 cup chopped mixed nuts ( peanuts, almonds, walnuts) in the case of nut allergy you can omit 
  • 12 maraschino cherries with stems
  • Vanilla Bean Buttercream Frosting
  • 3/4 cup butter, softened
  • Seeds of 1/2 a vanilla bean
  • 1 tsp vanilla extract
  • 2-3 cups powdered sugar
  • 2 Tbsp heavy cream

  • Preheat oven to 350 degrees. In a bowl sift the devil's food cake mix and set aside. Meanwhile in a large mixing bowl combine the eggs, oil, buttermilk, sour cream and vanilla extract and beat until combined. Add the sifted cake mix and beat just until combined. 
  • Divide batter among 24 paper lined muffin cups, filling each cup about 3/4 full. Bake in oven 15-18 minutes until toothpick inserted into center of cupcake comes out clean. Cool several minutes in muffin tin, then transfer to a wire rack and allow to cool completely . Once cool, pipe Vanilla Bean Buttercream Frosting over cupcakes and drizzle each with chocolate sauce and sprinkle with nuts. Add another small bit of frosting and top with a maraschino cherry.
  • For the chocolate sauce:
  • Place chocolate chips in a heat proof bowl. Bring cream just to a boil in a small saucepan, then carefully pour hot cream over chocolate chips. Stir until melted. Cool slightly (until it's not so runny).
  • For the Vanilla Bean Buttercream Frosting:
  • In the bowl of an electric stand mixer, using the paddle attachment whip butter with vanilla bean seeds on medium-high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides and bottom of the bowl . Blend in vanilla extract. Add in 1 cup of the powdered sugar, then and heavy cream and mix on low speed until combined. Add remaining powdered sugar and blend on low speed until combined then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl.

  • Recipe Source Adapted From: Cooking Classy

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