These little beauties are the perfect combination of a cupcake and a hot fudge sundae. The recipe is from one of my favorite blogs, “Joy the Baker”- when I saw these on her blog, I couldn’t wait to try them. They have all the yummy toppings you would find on a sundae, only instead of ice cream, the base is a vanilla cupcake. The vanilla cupcakes are topped with a layer of chocolate ganache, followed by whipped cream, and finished off with sprinkles, nuts, and a cherry. These cupcakes were really easy to make. The cupcake batter takes mere minutes to whip up, and the ganache takes only a few minutes to make too. You can use whipped cream from a can, but it’s so easy to make it yourself (and it tastes way better too). The whipped cream recipe below, found in my trusty Williams Sonoma Baking cookbook, is amazing- the proportions of cream, sugar, and vanilla extract are spot on. These cupcakes are the perfect thing to make to satisfy an ice cream sundae craving on a cold day (or any day!) Enjoy!
Hot Fudge Sundae Cupcakes
- 1 cup all-purpose flour
- a scant ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 3 tablespoons unsalted butter, at room temperature
- ½ cup whole milk
- 1 egg
- ½ teaspoon vanilla extract
- 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 over mix.
- Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, and then turn them out onto a wire rack to cool completely before frosting.
Yield: 12 cupcakes
- ¾ cup mini semisweet chocolate chips
- ¼ 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, and 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.
Sweetened Whipped Cream
- ¾ cup heavy cream, well chilled
- 2 Tbsp. sugar
- ½ tsp. pure vanilla extract
- In a deep bowl, combine the cream, sugar, and vanilla. Using an electric mixer with the whisk attachment, beat at medium-high speed until soft peaks form and the cream is billowy, about 2 minutes. Cover the bowl and refrigerate until ready to use or for up to 2 hours.
Yield: 1 ½ cups
Source: The Williams Sonoma Baking Book, Pg. 377
To assemble the cupcakes:
Top the vanilla cupcakes with a layer of chocolate ganache, slightly sweetened whipped cream, slivered almonds, sprinkles and a cherry. Serve immediately.