hot-fudge-cupcakes
Emily Wyckoff

Hot Fudge Sundae Cupcakes

Hot fudge sundae cupcakes. I can’t believe no one thought of these before. Vanilla cupcakes topped with a chocolate ganache layer and a dollop of whipped cream to finish them off. The recipe I used from Joy the Baker called for full size cupcakes but I made mine mini which was perfect – one bite of deliciousness. Then you don’t feel so badly eating two (or three).

Hot Fudge Sundae Cupcakes (from a recipe by Joy the Baker.com) click here for printable recipe.

Vanilla Cupcakes:

from The Hummingbird Bakery Cookbook

makes 12 cupcakes or 24 mini cupcakes

Ingredients:

1 cup flour

a scant 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons butter, at room temperature

1/2 cup whole milk

1 egg

1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.

Spoon the batter into paper lined muffin tins, dividing between 12 cups for full size, 24 cups for mini. Bake for 20-25 minutes (or 15 or so minutes for mini) or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.

Chocolate Ganache:

3/4 cup semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl.  Bring cream to a simmer in a small heavy saucepan.  Pour cream evenly over chocolate.  Let stand for one minute to soften, then stir until smooth.  If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.

Top vanilla cupcakes with chocolate ganache, slightly sweetened whipped cream, and your choice of hot fudge sundae toppings – sprinkles, slivered almonds, a cherry, etc.

Serve immediately.

Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 11-year old and 9-year old girls, 8- year old son, two yellow labs, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophies at bay. Follow her on Twitter at @PlanBMom.


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