Chocolate Sundae Cupcakes
Put a smile on everyone’s face with these delicious moist and chocolatey cupcakes. The big top of chocolate buttercream is crowned by melted chocolate to emulate hot fudge. A splash of colorful sprinkles and a cherry on top give the appearance of an old fashioned ice cream sundae.
The Chocolate Goddess had these taste tested and approved by children of all ages. Try them for your Labor Day barbecue, a back to school treat or just to elicit smiles. Studies show that smiling is contagious and that smiling can change a bad mood, lift depression and reduce stress. Moreover, chocolate is good for the body and the soul - this cupcake is a win win!
Happy Baking!
And Remember
Always Stay in Touch with Your Inner Goddess!
Ingredients
Chocolate Cupcakes
5 ounces good quality Semisweet Chocolate
2 cups All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoon Salt
8 ounces Butter, at room temperature
½ cup Sour Cream
1 cup Granulated Sugar
¾ cup Brown Sugar
2 teaspoons Pure Vanilla Extract
3 lightly whisked Large Eggs, at room temperature
1 cup Whole Milk
Makes 18 cupcakes
Chocolate Buttercream
1 pound of Butter
2 pounds Powdered Sugar
2 teaspoon Pure Vanilla Extract
1 a cup of sifted Unsweetened Cocoa Powder
Heavy Cream for Thinning
Chocolate Topping
2 cups Semisweet Chocolate Chips
3 tablespoons Canola Oil
And ...
Colored Sprinkles
Glazed Cherries (the juice from maraschino cherries will ruin the chocolate shine)
Type 8B Wilton Piping Tip Used but if you are not into piping, mounding the frosting with a large ice cream scoop will work.
Baking Instructions
Chocolate Cupcakes
Set butter and eggs out for about 30 minutes to come to room temperature.
Preheat oven to 350 degrees.
Line muffin tins with cupcake papers.
Melt chocolate in microwave, on low power, stirring every 30 seconds until almost all melted. Stir until all chocolate chips are dissolved. Set aside.
Combine flour, baking soda, baking powder and salt. Set aside.
Cream butter.
Add sour cream and combine well.
Add granulated sugar, brown sugar and vanilla extract, incorporate thoroughly.
Add eggs and combine well.
Beat in melted chocolate until blended.
Fill cupcake papers ¾ full.
Bake 18 – 20 minutes until toothpick inserted comes out clean.
Remove pans from oven and place on wire racks.
After 5 minutes remove cupcakes from pans. Run a knife around edges if necessary.
Place cupcakes on wire rack and cool completely.
Chocolate Buttercream
Bring butter to room temperature at least 30 minutes beforehand.
Cream butter.
Add vanilla.
Add powdered sugar in increments, always starting on low speed so in doesn’t fly out of the bowl.
If frosting is not pliable enough add heavy cream a tablespoon at a time until piping consistency.
Pipe cupcakes and refrigerate at least 30 minutes.
Chocolate Topping
Melt chocolate chips and oil on low power stirring every 30 seconds until almost melted. Stir until dissolved.
Adding the Topping
Using a tablespoon start to top cupcakes with a drizzle.
Immediately add sprinkles and glazed cherries to each cupcake as you are working so chocolate doesn’t harden and sprinkles and cherries stick.
Some notes ...
These cupcakes cannot be turned over to coat as the buttercream would fall off. Another time we will make cupcakes with a light meringue topping that can be turned over and dipped.
Keep cupcakes in a cool place until ready to serve. If you are at a picnic, place carefully in a plastic container in a cooler with ice packs.
