HOT FUDGE SUNDAE CUPCAKES
Ready in 45 minutes, the only place these hot fudge sundae cupcakes will melt is in your mouth. Made with yellow cake mix, serve them in mini-waffle cone bowls, topped with hot fudge, whipped cream and cherries.
Provided by By Bree Hester
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake batter as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. (Save 4 cupcakes for another use.)
- For each remaining cupcake, peel off paper liner; spread 1 tablespoon hot fudge topping on cupcake. Place cupcakes in waffle bowls. Top each with dollop of whipped cream topping, the sprinkles and a cherry.
Nutrition Facts : ServingSize 1 Serving
FUDGE SUNDAE CUPCAKE
My friend and I were talking about her birthday parties that her mother used to have for her and we were laughing how we used to all dress up and go to her birthday party...then we got onto the homemade pizza and the cupcakes and I have to say they were the best cupcakes that we ate. So I got my inspiration for this cupcake from her birthday parties except her mom just used a white cake mix and made a thick fudge topping for the top and put marshmellow frosting on the top of the fudge and then nuts and cherries. I took a couple of short cuts but added ice cream to the cake mix. Enjoy!
Provided by SK H @Soos
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 Degrees.
- Add the egg whites to the white cake mix and brown sugar along with the oil vanilla and melted ice cream. Mix on slow until combined. Then mix on medium for about 2 minutes.
- Bake the cupcakes for 20 minutes. Remove from oven and cool.
- After the cupcakes have cooled with a melon ball scoop scoop the middle of the cupcakes out and put them in a separate bowl.
- Soften the hot fudge topping in the microwave for about 1 minute so you can spoon it from the jar. When soft enough add the hot fudge topping to the cake middles that you put into a bowl and stir until they are combined.
- Fill the middle of the cupcakes with the fudge filling. YOu can use a pastry bag but I used a spoon.
- Fill your pastry bag with the cool whip and once you have the filling in the cupcakes top the cupcakes with the cool whip. (If you do not have a pastry bag you can use a baggie with the corner cut out.)
- Take the chopped nuts and sprinkle over the top and place a cherry on each cupcake. Store in the fridge until ready to serve. ENJOY!
SUNDAE CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Combine the butter and unsweetened chocolate in a large microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then whisk in the granulated sugar and eggs until smooth. Add the flour, baking powder, baking soda and salt; whisk until just combined. Add the milk and whisk until smooth, then stir in the banana and peanuts.
- Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Beat the butter, confectioners¿ sugar and salt in a large bowl with a mixer on medium speed until combined. Add the vanilla and milk; increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the crushed sugar cones and beat 1 more minute. Transfer to a piping bag fitted with a large star tip. Arrange the cupcakes on a baking sheet; pipe tall swirls of frosting onto the cupcakes. Refrigerate until the frosting is firm, about 20 minutes.
- Meanwhile, make the chocolate shell: Combine the semisweet chocolate and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then pour into a short wide drinking glass for dunking the cupcakes. One at a time, turn each cupcake upside down and dunk the frosting in the melted chocolate; rotate to coat and let the excess drip off. Return to the baking sheet and decorate with sprinkles while the chocolate is still wet. Refrigerate until set, at least 30 minutes or overnight.
HOT FUDGE SUNDAE CAKE
A warm, delicious way to enjoy a hot fudge sundae! Go ahead and add ice cream for a homemade parlor treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
- Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
- Bake about 40 minutes or until top is dry.
- Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.
Nutrition Facts : Calories 255, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
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