Everything is better in cupcake form right? These cupcakes are inspired by one of my favorite foods – ice cream! While they contain no ice cream in them, they still have all the delicious flavors of an ice cream sundae. If you’d like, you could even add some banana slices on top of the cupcake then pipe frosting over them to make it more like a banana split.
I adapted the cake portion for these cupcakes from my favorite chocolate cake recipe. It’s moist and fluffy with just the right amount of density to it. Then I topped them with my all time favorite buttercream frosting recipe, and added vanilla beans to make it more like a vanilla bean ice cream. And yes, that cherry on top is a must. I still remember going through the drive through of the ice cream shop when I was little and begging for a cherry on top of my bubble gum ice cream, every time. It’s the little things in life right :)? Now I just buy maraschino cherries on occasion and just pop them like candy. My kids can’t get enough of them either. I also think the nuts are a must on these because they give that light crunch and I use lightly salted nuts to add just a hint of salty to balance out the sweet.
I love all the different textures and flavors of this cupcake and how they all come together to remind you of your favorite ice cream sundae. Definitely a must try recipe! Enjoy!
Follow Cooking Classy
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
Hot Fudge Sundae Cupcakes
Chocolate Sauce and toppings
- Preheat oven to 350 degrees. In a large, heat proof mixing bowl, whisk together granulated sugar and brown sugar (lumps are fine), then whisk in cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well, about 15 - 20 seconds. Allow to cool 5 minutes.
- Using an electric hand mixer set on low speed blend in canola oil until combined, about 10 seconds. Add eggs to cocoa mixture and blend on low speed just until combined, about 5 seconds.
- Add egg yolks and vanilla extract and blend just to combined. Then add flour and blend just until combined. Pour in milk and sour cream and blend 1 minute on low speed.
- Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18 - 20 minutes until toothpick inserted into center of cupcake comes out clean.
- Cool several minutes in muffin tin, then transfer to a wire rack and allow to cool completely (I transferred to an airtight container after about 25 minutes of cooling to seal in moisture).
- Once cool, pipe Vanilla Bean Buttercream Frosting over cupcakes and drizzle each with chocolate sauce and sprinkle with nuts. Add another small bit of frosting and top with a maraschino cherry.
- 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.
- 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.