Posted on Saturday, 12th March 2011 by Grace Massa Langlois
If you haven’t noticed, all I can think about lately is warmer weather. It’s surprising because as I write this I am facing the window and all I can see are giant falling snowflakes. But today is no different; I have summer on the brain. So what’s a girl to do? I whipped up a batch of Hot Fudge Sundae Cupcakes in honour of my favourite season, summer.
Growing up we didn’t often indulge in sweet baked treats like cupcakes or frosted cakes. On the rare occasion that my Mother would bake it was generally an almond or orange cake, Ricotta Cheesecake (not the kind of cheesecake with a cookie base and a fruit topping) or Italian cookies like Amaretti. And even then it was generally only for special holidays, Easter or Christmas.
The fridge was always stocked with fresh fruit and during the summer months we need only walk out the back door to the yard to pick fresh peaches, apricots, pears, apples or grapes from my father’s carefully tended to garden. I also remember our neighbour sharing her just picked cherries. What a life!
The one treat we always had on hand was ice cream. My mother would stock the freezer with vanilla, chocolate, neapolitan and strawberry ice cream alongside ice cream sandwiches, sundae cups, fudgesicles, popsicles and my father’s favourite, the nutty buddy (do you remember these?). With eight kids running around we went through a lot of ice cream!
I vividly remember one day when my mother came home from her weekly shop with a very special treat. We were unloading the groceries like we had so many times before. But on this particular day, buried deep within the brown paper grocery bag was a jar of chocolate fudge ice cream topping. I couldn’t believe my eyes! Enjoying ice cream was never the same again.
And here began my love for Hot Fudge Sundaes. OK, it’s truthfully more like an obsession with my favourite dessert consisting of vanilla ice cream, hot chocolate fudge sauce, whipped cream, chopped peanuts and fresh strawberries. In fact, when I was carrying both children, a colleague would bring me this very sundae from Dairy Queen on each and every workday. I can’t believe I didn’t gain 40 pounds!
I don’t believe I’ve ever met a person who doesn’t enjoy indulging in a Hot Fudge Sundae. And I think the same could be said for cupcakes, especially Chocolate Cupcakes. So I thought to myself, self, why not combine the two?
I started with a dark Chocolate Cupcake, in fact, a very moist chocolate cupcake with an intense chocolate flavour. I then topped with an extra creamy Fluffy Vanilla Frosting, a drizzling of rich Chocolate Ganache, and a sprinkling of Rainbow Nonpareils. And of course, the final tease, the sweet Maraschino Cherry.
Just looking at it makes you dream of summer. But it’s the tasting that sends you over the edge. Bring on the summer!
Hot Fudge Sundae Cupcakes
- Chocolate Cupcakes
- Fluffy Vanilla Frosting
- Chocolate Ganache
Makes 12 cupcakes
- 141 g (1 1/8 cup) plain (all-purpose) flour
- 1¼ teaspoon bicarbonate of (baking) soda
- ¼ teaspoon salt
- 30 g (¼ cup) unsweetened cocoa
- 1 large egg
- 100 g (½ cup) firmly packed golden yellow sugar (light brown sugar)
- 113 g (½ cup) caster (superfine granules) sugar
- 147 ml (5/8 cup/5 ounces) whole milk
- 78 ml (1/3 cup/3 ounces) strong brewed coffee or espresso
- 113.4 g (1 stick/½ cup) unsalted butter, melted
- Preheat oven to 180° C (350° F). Line 1 standard muffin tin with paper liners, set aside.
- Using a fine mesh sieve, sift the flour, baking soda and salt into a medium-sized bowl. Sift the cocoa three times into a small bowl and then add to the flour mixture. Whisk until well combined.
- In a medium-sized bowl, whisk together the egg and both sugars. Whisk in the milk, espresso and melted butter.
- Add the flour mixture in thirds, whisking just to combine after each addition (do not over-mix).
- Divide the batter evenly among the muffin cups, filling them about three-quarters full.
- Bake for 15 to 20 minutes, or until a tester inserted in the centre of the cupcakes comes out clean. Transfer to a wire rack and let cool in tin for 10 minutes. Using a small offset spatula or knife, carefully remove the cupcakes from the muffin tin, return to wire rack to cool completely.
Fluffy Vanilla Frosting
(Adapted from Martha Stewart Cupcakes)
- 255 g (2¼ sticks/1 cup + 2 tablespoons) unsalted butter
- 375 g (3 cups) confectioners’ (icing) sugar, sifted
- ½ teaspoon pure vanilla extract
- In the bowl of an electric stand mixer, beat the butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners’ sugar, ½ cup at-a-time, beating well after each addition. Scrape sides and bottom of bowl after each addition. After two additions increase speed to high and beat for 10 seconds to aerate frosting, then return to medium speed. This process should take about 4 minutes. Frosting should be pale and fluffy.
- Add the vanilla, and beat until the frosting is smooth.
- If not using frosting immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
- 85 g (3 ounces) good quality semisweet chocolate, finely chopped
- 79 ml (1/3 cup) heavy cream, 35%
- ½ tablespoon corn syrup
- Place the chocolate in a small heatproof bowl.
- In a small-sized saucepan, bring the heavy cream and corn syrup just to a simmer over medium-high heat; pour mixture over the chocolate. Let stand (do not stir) until chocolate begins to melt, about 2 minutes.
- Using a spatula, stir the chocolate, beginning in the centre of the bowl and working your way to the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.
- If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat before using.
Assembling Hot Fudge Sundae Cupcakes
- Rainbow Nonpareils (coloured sprinkles)
- Maraschino cherries (with stems if available – makes for better presentation)
- Transfer frosting to a large pastry bag fitted with a large plain tip. Pipe frosting onto each cupcake, set aside.
- Working with one frosted cupcake at-a-time, spoon ganache over frosting; sprinkle with nonpareils; top with a maraschino cherry. Repeat process with remaining cupcakes.
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Tags: after school treat, afternoon tea, cake, cakes, chocolate, chocolate cake, chocolate cupcakes, chocolate dessert, cupcakes, dessert, desserts, food, food photography, food photos, frosting, ganache, gourmet cupcakes, icing, individual dessert, individual desserts, Martha Stewart recipes, mini cakes, quick desserts, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes