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Hot Fudge Sundae Cupcakes

January 18, 2010 by Joy the Baker 132 Comments

Hot Fudge Sundae Cupcakes

Let’s just go ahead and let the Hot Fudge Sundae Cupcakes do the talking…

Hot Fudge Sundae Cupcakes

Hot Fudge Sundae Cupcakes

Hot Fudge Sundae Cupcakes

Yes.  I am thoroughly satisfied with myself.

Hot Fudge Sundae Cupcakes

Soft and light vanilla cupcakes.  Glossy chocolate ganache.  Slightly sweetened whipped cream.  Slivered almonds.  Jimmies.  Cherry on top.

I love life.

Hot Fudge Sundae Cupcakes

Vanilla Cupcakes:

from The Hummingbird Bakery Cookbook

makes 12 cupcakes

Print this Recipe!

1 cup all-purpose flour

a scant 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons unsalted butter, at room temperature

1/2 cup whole milk

1 egg

1/2 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 overmix.

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, then turn them out onto a wire rack to cool completely before frosting.

Hot Fudge Sundae Cupcakes

Chocolate Ganache:

3/4 cup mini 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, slivered almonds and a cherry.

Serve immediately.

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Filed Under: Chocolate, Cupcakes, Recipes, Vanilla

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Reader Interactions

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  1. MommaSue

    November 1, 2010 at 3:53 am

    Cupcakes are cute, anyway. But dressing them up this way is adorable! And what a yummy combination of flavors!

    Reply
  2. Nikki (Pennies on a Platter)

    October 4, 2010 at 1:12 pm

    Holy cow, Joy! I love your creativity! And, you’re right, the sundaes did all the talking. :)

    Reply
  3. Anna

    September 26, 2010 at 3:49 pm

    Wow, these look great. Never a dull moment with you Joy!

    Reply
  4. Deleria

    September 2, 2010 at 1:31 pm

    I’ve just been for a run and despite leaving this page up on my laptop, these lovely cupcakes were completely conspicuous by their absence on my return. What’s up with that? Anyone would think my family can’t cook or something.

    Reply
  5. T

    August 9, 2010 at 8:29 pm

    your dishes are just ridiculously too cute.
    oh, and those cupcakes look delicious too :)

    Reply
  6. Chrissy

    June 17, 2010 at 7:19 pm

    joy, no words can explain how AMAZING this cupcake is. i made it last night for my friends birthday and EVERYONEE loved them! i even added some chocolate ganache in the middle so they all got a little surprise when the took a big bite!

    work is never to dreadful when i’m reading your blogs!! thank youuu!

    Reply
  7. betty

    May 23, 2010 at 7:31 pm

    these look soooo adorable!!

    Reply
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Trackbacks

  1. Hot Fudge Sundae Cupcakes « Cooking with Karen says:
    October 17, 2010 at 3:56 pm

    […] (for cupcakes & ganache) –  Joy the Baker; Originally from The Hummingbird Bakery […]

    Reply
  2. { jamieann dot net } » Blog Archive » getting all Martha Stewart up in this bitch says:
    October 3, 2010 at 5:56 pm

    […] in Google Reader now with blogs like this one and that one. I’ve been bookmarking recipes of pretty looking desserts. And starring all the adorable looking ones that friends share, like these tiny single serving pies […]

    Reply
  3. Smokey Links | I Should Be Folding Laundry says:
    September 29, 2010 at 7:55 am

    […] I found this recipe for Hot Fudge Sundae Cupcakes and it’s all I can think about.  Let me know if that happens to you, […]

    Reply
  4. Happy Birthday, Dear Blog « out of hand art says:
    September 26, 2010 at 6:35 am

    […] I think a cupcake might be in order.  Maybe one of these, above, from Joy the Baker. […]

    Reply
  5. Five Ways To Bake Like A Grown-up — Joy the Baker says:
    September 23, 2010 at 9:35 pm

    […] Note:  Hot Fudge Sundae Cupcakes are […]

    Reply
  6. Ice Cream Sundae Cupcakes « Experiments from a Tiny Kitchen in Shanghai says:
    July 13, 2010 at 7:10 pm

    […] Cream Sundae Cupcakes inspiration from Joy the Baker makes 12 cupcakes, with ganache to […]

    Reply
  7. Almond Cake with Chocolate Ganache « Experiments from a Tiny Kitchen in Shanghai says:
    July 6, 2010 at 9:28 pm

    […] Ganache from Joy the Baker […]

    Reply
  8. Joy the Baker » Blog Archive » 2010. It’s Happening. says:
    May 19, 2010 at 11:12 pm

    […] Hot Fudge Sundae Cupcakes.  Because why should you have to choose between hot fudge sundaes and cupcakes?  That’s just not fair.  […]

    Reply

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