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, and then you don't feel so bad about eating two (or three).
From a recipe by JoytheBaker.com.
Ingredients
- 1 cup flour
- A scant 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 3 tablespoons butter, at room temperature
- 1/2 cup whole milk, divided
- 1 egg
- 1/2 teaspoon vanilla extract
For the chocolate ganache:
- 3/4 cup semisweet chocolate chips (I used chocolate chunks)
- 1/4 cup heavy cream
- Toppings:
- Slightly sweetened whipped cream
- Your choice of hot fudge sundae toppings, such as sprinkles, slivered almonds, a cherry, etc.
Preparation
Pre-heat the oven to 350°F.
Put the flour, sugar, baking powder, baking soda, salt 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.
Make the chocolate ganache frosting: Put the chocolate chips in a small bowl. Bring the cream to a simmer in a small heavy saucepan. Pour the cream evenly over the chocolate. Let stand for 1 minute to soften, then stir until smooth. If the frosting is too loose to spread, let it sit at room temperature for 10-30 minutes, stirring occasionally; the frosting will continue to thicken as it stands.
Top the vanilla cupcakes with chocolate ganache, slightly sweetened whipped cream and your choice of hot fudge sundae toppings, such as sprinkles, slivered almonds, a cherry, etc.
Serve immediately.
