Hot Fudge Sundae Cupcakes

Another love of mine is chocolate.  A love that I have to be very careful around.  One that I can only indulge in sparingly.  I love to bake, however I am not the kind that “has enough” just by smelling the baking goodies.  And I’m definitely not the kind that can have just a sliver, or just one, once the baked dessert is out of that oven.  And I surely don’t even wait for it to cool!

But on those occasions when I splurge I like to make the Hot Fudge Sundae Cupcakes that I found in the Cupcake edition of Better Homes and Gardens.  I love it because it’s super easy to make and very fun to eat.

Although I really enjoy making things from scratch, and you are welcome to use your favorite chocolate cake recipe, this one calls for a 2-layer-size package chocolate cake mix.  It also calls for two 16-ounce cans creamy white frosting, but I like to make my own whipped cream cheese frosting.  So if you now have the urge to eat some crazy good cupcakes, here’s the recipe:

sundae cupcake

Ingredients:

1 2-layer-size package chocolate cake mix

1 12-ounce jar hot fudge ice cream topping

1 to 2 16-ounce cans creamy white frosting

1/2 cup semisweet chocolate pieces or I like the Hershey ice cream toppers (saves you the melting)

1 teaspoon shortening

Chopped nuts

1 10-ounce maraschino cherries with stems, well drained

Direction:

  1. Prepare cake batter per box instructions and divide evenly in muffin cups baking dish, lined with paper baking cups.
  2. Place a small tablespoon of ice cream topping on the top center of each cupcake.
  3. Bake for 16 to 20 minutes or until tops spring back when lightly touched.  Once slightly cooled remove cupcakes from muffin cups.  Cool completely.
  4. Spread some of the frosting over each cupcake.  Place the remaining frosting in a pastry bag fitted with a star tip and pipe some on top.
  5. In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly.  Drizzle chocolate over top of frosted cupcakes. (This is where I use the Hershey’s ice cream toppers).
  6. Sprinkle cupcakes with nuts or sprinkles if you’d prefer.  Place a cherry on top.

This recipe will make you 24 cupcakes.   And in case you want to make your own frosting:

Whipped Cream Cheese Frosting

1  pkg.  (8 oz.) Cream Cheese, softened
1/4 cup  butter or margarine, softened
1 tsp.  vanilla
1 pkg.  (16 oz.) powdered sugar (about 4 cups)
Beat cream cheese, butter and vanilla in large bowl with mixer until blended.

Add sugar gradually, beating after each addition until blended.

Now, you can make these cupcakes without the nuts, but I prefer mine a little nutty, (like my Nana) – for those of you that watched Wreck it Ralph. 🙂

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