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Hot Fudge Sundae Cupcake
Hot Fudge Sundae Cupcake is a delicious and beautiful dessert to serve to family or at any dinner party.
Course
Dessert
Prep Time
15
minutes
Cook Time
14
minutes
Total Time
29
minutes
Servings
24
cupcakes
Author
Susie Gall
Ingredients
For the Chocolate Cupcake:
2
cups
flour – unbleached
2
cups
granulated sugar – white sugar
¼
teaspoon
salt
4
tablespoons
cocoa
2
sticks butter
1 cup – unsalted
1
cup
boiling water
½
cup
buttermilk
2
eggs – slightly beaten
1
teaspoon
baking soda
1
teaspoon
vanilla
For all the other stuff:
1/2
gallon
ice cream
Hot Fudge Sauce with Frangelico
Simply Sated or your favorite hot fudge
Heavy Cream - whipped.
Maraschino cherries
Nuts - opt.
Instructions
For the Chocolate Cupcakes:
Combine flour, sugar and salt in a mixing bowl and set aside.
In a saucepan, melt butter, then add cocoa and stir until well combined.
Add boiling water to the butter/cocoa mixture, bring to a boil and boil for 30 seconds. Turn off the heat.
Pour the liquid mixture over the flour mixture and stir lightly allowing mixture to cool.
While the mixture cools, combine buttermilk, eggs, baking soda and vanilla. Mix well.
Add to the chocolate mixture and mix until combined.
Pour into cupcake tins that have been lined with cupcake liners.
Fill the liners 2/3 full.
Bake at 375F for 14 minutes or until toothpick inserted in the middle comes out clean.
Set aside the cupcakes. They are ready to use when completely cool.
(Cupcakes can be wrapped and frozen until ready to use)
To build the Sundae Cupcake:
Place cupcake on a plate as the base.
Place a scoop of ice cream on the cupcake.
Spoon a dollop of whipped cream on the ice cream.
Drizzle
homemade hot fudge
(or your favorite) hot fudge over the entire cupcake sundae.
Top with a maraschino cherry.
Enjoy!