Chocolate Cupcakes- Fudge Sundae Classic
Hands down, one of my favorite ice cream desserts is the classic hot fudge sundae. Simply wonderful, and perfect anytime of the year. These Chocolate Fudge Sundae cupcakes are a hat tip to a old favorite!
When my husband and I got married, one of the things we started was going for ice cream on Friday nights. Thirty years back, we were brand new in the Army and stationed in a small town in AL.
Thankfully, they had a good ole fashioned Dairy Queen where we started our ice cream quest. From that day on, I always order a hot fudge sundae. I’m a simple girl, and this classic is still one of my favorites after all these years.
Love of Chocolate and Cupcakes
Cupcakes are another classic and fun dessert. Literally, you could turn anything into a cupcake. Chocolate, is still by far, my favorite flavor. This version gets a fun facelift highlighting the hot fudge sundae.
The cupcakes are a super light and moist chocolate cake made with half cake flour and half all purpose flour. Cocoa powder is behind the delicious chocolaty flavor. You can use any chocolate cupcake recipe!
The filling mimics the ice cream and is a simple seven minute icing that is partially cooked on the stove and finished off in the mixer. It whips up light and fluffy and pairs so well with the fudgy cupcake.
For fun, I place a few M&M’s in the icing for a fun surprise! Using a plain tip I pipe a layer of icing first, then place a few candies on top, then piping more icing on to give it some height.
The topping is a play on the classic hard shell coating I use to buy in the store. I loved drizzling that on top of my ice cream and watch as it hardens on contact. Mmmmm, love the the crunch it added.
This too, adds just a slight crunch as you bite into the creamy filling and tender cake as well as, giving it that authentic sundae look.
Chocolate and vegetable oil combine to give that classic sundae shine. I microwave this in 30 minute increments till melted.
- 1 cup chocolate chips
- 1/4 cup vegetable oil
I dip each cupcake into the chocolate to cover the icing and and place some sprinkles on top. Immediately, they get a chill in the fridge to set the coating.
Sprinkles (chocolate and rainbow) with melted vanilla and chocolate almond bark, bring this home for one amazing Chocolate Fudge Sundae Cupcake.
Almond bark gets chopped and then placed in piping bags with a clip. I microwave these for 30 min increments to melt inside the bag. Generally, it usually takes a total of 1 1/2 minutes. The piping bags get a small snip at the end and cupcakes get a nice drizzling of both coatings.
Lastly, the cupcakes go back into the fridge to set the drizzle and then ready to indulge into! They are perfect to leave out about 10 minutes at room temperature.
Simply delicious and perfect for any occasion and might even be a substitute for Friday night ice cream!
Some other yummy cupcakes to try!