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Celebrate National Ice Cream Sundae Day with a unique twist on a classic sundae! Bake up a batch of chocolate cupcakes, place them in the cone and pile on your favorite toppings. All the nostalgic, delicious flavors of a hot fudge sundae, without the mess of a melty ice cream cone. Read below for the recipe.
See more of this recipe from Cooking Classy, here. This recipe was inspired by Better Homes & Gardens.
Hot Fudge Sundae Cupcakes
Ingredients
Chocolate Sauce and toppings
Vanilla Bean Buttercream Frosting
Instructions
For the chocolate sauce:
Place chocolate chips in a heat proof bowl. Bring cream just to a boil in a small saucepan, then carefully pour hot cream over chocolate chips. Stir until melted. Cool slightly (until it's not so runny).
For the Vanilla Bean Buttercream Frosting:
In the bowl of an electric stand mixer, using the paddle attachment whip butter with vanilla bean seeds on medium-high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides and bottom of the bowl (note that if you have the paddle attachment that constantly scrapes the bowl you can reduce the time by several minutes). Blend in vanilla extract. Add in 1 cup of the powdered sugar, then and heavy cream and mix on low speed until combined. Add remaining powdered sugar and blend on low speed until combined then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl.
Enjoy!
Foodie Files
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