Hot Fudge Sundae Cupcakes Recipe the Kids Will Go Nuts For

hot fudge sundae cupcakesIs there anything better than an ice cream sundae on a hot summer day? Actually yes -- if you serve up these precious hot fudge sundae cupcakes from Better Homes and Gardens at your next backyard cookout.

OMG. Are you believing these? They have all the fun and flavor of everyone's favorite frozen treat all baked up into a delicious little package no one can possibly resist.

Cupcakes are always a crowd-pleaser, but everyone (especially the kiddos) will love these even more because they put a fresh twist on a classic dessert we all have fond memories of enjoying summer after summer.

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And if you really want to make things exciting, you can set up a toppings bar so that each kid can customize his or her own "sundae" just like they would at an ice cream parlor.

I'm telling you -- this is probably the most fun you'll ever have with cupcakes for sure.

Hot Fudge Sundae Cupcakes

1 2-layer-size package chocolate cake mix
1 (12 ounce) jar hot fudge ice cream topping
1 - 2 (16 ounce) can creamy white frosting
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
1 10 ounce jar maraschino cherries with stems, well drained Chopped nuts, sprinkles, candy toppings of your choice

Directions:

Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.

Bake for 16 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.

In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.

Sprinkle cupcakes with nuts (or other toppings.) Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake. Makes 24 (2-1/2-inch) cupcakes.


Image via jamieanne/Flickr

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