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
Chocolate Cupcakes
(From Ghirardelli Chocolate Company)
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.
Chocolate Ganache
- 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.
- Enjoy!
You may also enjoy:
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
Comments (68)
Twitter
Facebook
Google+
Subscribe
Flickr
Pinterest
March 12th, 2011 at 1:36 pm
So cute and I bet they are delicious! I can’t wait for summer either!
March 12th, 2011 at 1:56 pm
You are kidding me!! These look so good…almost too cute to eat. But then again the cuteness factor raises the eatability factor. Stunning pictures as always!!! ♥- Katrina
March 12th, 2011 at 2:13 pm
As usual, fabulously styled, Gracie! I’d love one, please
March 12th, 2011 at 2:22 pm
YUM!! My boyfriend was drolling over these and wants me to make these asap!
March 12th, 2011 at 3:24 pm
Gracie
those cupcakes look spectacular!! My girls would absolutely love these, what a wonderful treat they would make for any occasion!
My favorite sundae has always been hot fudge, it is just the best topping there is!
Thanks for such a tasty post
Dennis
March 12th, 2011 at 3:32 pm
These are so awesome! Sound delicious and look so tempting!
March 12th, 2011 at 3:38 pm
Dennis I could eat fudge topping with a spoon it’s so good! Matthew (my son) will often come home with special Sundaes for the three of us to enjoy. He loves ice cream, so does Liana and I am convinced they are obsessed with ice cream because I ate so much of it while I was pregnant.
March 12th, 2011 at 3:39 pm
I could look at your photos all day! stunning as usual
March 12th, 2011 at 3:39 pm
Thank you Katrina the pictures are easy when you start with cupcakes like this.
March 12th, 2011 at 3:40 pm
Is it just me Lauren or is winter brutally long this year?
March 12th, 2011 at 4:26 pm
These look so perfect! I love the cherries on top. Cherries are an underrated food group
March 12th, 2011 at 8:36 pm
can I have some?
March 12th, 2011 at 8:42 pm
But of course Sunny, I’m pouring you a tall glass of milk, when will you be here?
March 12th, 2011 at 9:16 pm
I love the story behind these! Ready for Cupcake Wars? I’d say yes!
March 12th, 2011 at 9:23 pm
wow, your cupcakes look so delicious and perfect! Yumm!
March 12th, 2011 at 9:34 pm
Wouldn’t that be fun.
March 12th, 2011 at 11:29 pm
These are seriously the most perfect cupcakes ever. They should be in a magazine or in a cookbook or on T.V. or something. I am so impressed!
March 13th, 2011 at 9:49 am
Thank you Jenn – had fun with these.
March 13th, 2011 at 4:32 pm
Hi Grace-These are GORGEOUS:)When are you opening your bakery. You are so talented. Congrats on Top 9 today darling. Happy Sunday!xx
March 13th, 2011 at 6:19 pm
Amazing blog you have here .. All your hard work is def. paying off .. Your dessert looks so yummy and your photography is just breath-taking .. Thanks for sharing .. will def. follow
I recently just started my blog hope you have some time and check it out.
xoxo
March 13th, 2011 at 7:15 pm
8 kids, you are one of 8 kids! Wow! I am having trouble handling my three, it’s always a surprise to hear of anyone having more. Your cupcakes are simply gorgeous, and I am still wildly jealous of your little cupcake stands, they are so adorable.
March 13th, 2011 at 7:50 pm
Always so amazing and inspiring!!! Beautiful photos! Can you teach us a little on photography. I like the way you photograph your creations. Thanks for the recipe too.
March 13th, 2011 at 8:56 pm
Thank you Ahline – just took a visit to your new site – Congratulations! I really enjoyed your videos, definitely going to try your salmon dish – looks amazing.
March 13th, 2011 at 11:17 pm
This post is so WOW!! Gorgeous little cupcakes & so memorable too! If my kids saw this right now I would never be able to get them to bed they would be jumping out of their skin
March 14th, 2011 at 12:11 am
These cupcakes look perfect …. I simpy have to try these!
March 14th, 2011 at 12:34 am
Your photos are jaw-dropping gorgeous. Totally beautiful cupcakes that I am looking forward to trying. I totally covet each and every one of your cake stands.
March 14th, 2011 at 1:03 am
These are the cutest things ever!
March 14th, 2011 at 5:41 am
These are beautiful. We’re already hitting the high 70s/low 80s here in Georgia, so I think these need to be made immediately.
I love your cake stands too. The photos are gorgeous.
March 14th, 2011 at 5:55 am
Good thing about these is that they don’t melt! I could definitely see myself eating many many of these! =)
March 14th, 2011 at 8:26 am
I am so jealous Stephanie 70/80!
March 14th, 2011 at 11:20 am
Before I seen the name attached to this photo I knew it was you. You have a stand out style Gracie and Congrats on Top 9. Gorgeous photos and delicious recipes. You should teach a Master Class.
March 14th, 2011 at 11:39 am
These are terrific! Great photos
March 14th, 2011 at 12:10 pm
What a beautiful compliment, thank you so much Sandra!
March 14th, 2011 at 6:21 pm
What beautiful cupcakes! They make me long for summer and outdoor picnics. Congratulations on Top 9. It’s well deserved.
March 14th, 2011 at 8:30 pm
These look great!
March 14th, 2011 at 9:52 pm
The cupcakes look so fun and delish!
March 15th, 2011 at 2:10 pm
Love these! They’re absolutely precious and perfect.
March 15th, 2011 at 2:15 pm
Fantastic photos! Congratulations on Top9. This is chocolate lover’s (like me) dream come true cake.
March 15th, 2011 at 5:16 pm
Sorry I couldn’t read your…I was too busy drooling over your pictures. Mmmm!
March 15th, 2011 at 11:05 pm
Your pictures are beautiful! I loved your story too…thanks for sharing. I can’t wait to make these; so fun!
March 16th, 2011 at 10:54 pm
These are so beautiful. I can see why you did so many photos. They show up well. These are a treat I am sure to make for the next kid’s birthdays.
March 17th, 2011 at 6:19 am
I love the cheery on top. This is really mouth watering and I should make some to stop my drooling saliva. LOL. Thanks for sharing this indulging recipe.
March 19th, 2011 at 6:24 pm
I made these today! So rich and yummy! Here’s a photo of my yummy treats. http://www.facebook.com/photo.php?pid=6474372&l=e5fe1b61eb&id=512887816
March 19th, 2011 at 6:55 pm
They look fantastic – where did you find the cherries with the stems – I looked high and low and couldn’t find any – yours look so much cuter with the stems – Glad you enjoyed!
March 25th, 2011 at 9:55 am
Wow these are awesome, would be wonderful for my daughter’s birthday party which is coming up soon! Amazing photos.
April 14th, 2011 at 2:59 pm
Gorgeous. Love all your cake plates, too.
June 11th, 2011 at 7:50 pm
Beautiful. Gorgeous. Delicious. Elegant. Exquisite. When I see these cupcakes, that it what I think. Thanks for such a tasty recipe!
<3-Julia
June 12th, 2011 at 7:14 am
These were a lot of fun to make Julia – thank you.
June 30th, 2011 at 8:31 am
Hi Grace! I’m a student working part-time at a student care centre and I made these (w/o the ganache and cherry) for my students today and I have to say that they were a hit! The chocolate cupcakes were moist and full of flavour that wasn’t cloyingly sweet. It is safe to say that after many failed attempts of experimenting with all kinds of recipes online, yours is definitely the winner!
I also made vanilla cupcakes w/ chocolate whipped cream frosting (sans Marsala since they’re for kids!) from your Cannoli cupcake blog post. They were also a crowd favourite. It was moist and tasted great. The only downside was that they were a bit too dense for the kids, who are used to light and fluffy desserts. Nonetheless, they happily gobbled down the cupcakes the moment they had their hands on them!
So I just wanted to say a very BIG THANK YOU for sharing these amazing and fool-proof recipes for everyone. Being an amateur baker, you have made me more confident in trying out new recipes and not giving up!
Once again, a thousand thank yous from sunny Singapore!
June 30th, 2011 at 8:29 pm
Zakiah you’ve just made my day! Thank you, I am so very happy all went well with the recipes and I am extremely happy everyone enjoyed. All the very best!
August 9th, 2011 at 1:21 pm
For me, it’s the picture that says it all. We definitely do eat with our eyes first. It’s 11 pm here in India and want to get into the kitchen and start baking these right now!
December 15th, 2011 at 4:32 pm
Beautiful cupcakes. And where did you get those individual cupcake towers? They are just too cute!
December 17th, 2011 at 10:50 am
I picked up the cupcake stands at HomeSense, great find for just a few dollars.
December 17th, 2011 at 4:10 pm
So cute!
January 1st, 2012 at 1:16 pm
[...] Hot Fudge Sundae Cupcakes [...]
January 1st, 2012 at 6:34 pm
How did you drizzle the ganache on the cupcake and how long did you let it cool before pouring on top of the buttercream so it doesn’t melt the buttercream? These are beautiful!
January 2nd, 2012 at 8:23 pm
Hi Deana I used a coffee spoon and I let the chocolate cool just until it was warm to the touch about 5 minutes if I remember correctly. If you wait too long it will thicken too much to drizzle. I usually pipe a swirl of buttercream on a sheet of parchment and test the chocolate before I start.
February 20th, 2012 at 10:51 pm
[...] else. The cake is the same but we don’t like cream cheese frosting here so I opted to use the Fluffy Vanilla Frosting instead. I did make the raspberry filling but time did not allow for me to use it. So I can just [...]
March 14th, 2012 at 8:23 pm
While doing a search for Elmo cupcake ideas, imagine my delight when I found these AND your page! They look divine!
March 17th, 2012 at 9:24 pm
[...] 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. Chocolate Cupcakes, Chocolate Cupcakes Recipe, Vanilla Frosting | La Mia Vita Dolce [...]
March 18th, 2012 at 11:33 am
[...] And even then it was generally only for special holidays, Easter or Christmas. Chocolate Cupcakes, Chocolate Cupcakes Recipe, Vanilla Frosting | La Mia Vita Dolce [...]
March 27th, 2012 at 8:16 pm
Tracey these are so yummy too, huge hit with the kids, they have a ton of fun decorating too, I set it up similar to a ice cream bar and they have fun creating there own.
April 22nd, 2012 at 8:56 pm
can the hot fudge sundae cupcakes be made a day in advance?
April 23rd, 2012 at 12:49 am
Most definitely Linda, if you’re making in warm weather you may want to store in a cold spot, I usually store in my cold room.
April 24th, 2012 at 8:27 am
Grace, I can’t believe I missed this one before. These are adorable! What a cute idea!
May 7th, 2012 at 7:50 pm
These are too darn cute. I would love you to share this link on my site under our linky list Fantastic Cupcakes in the left hand column. Thanks Marcie
April 11th, 2013 at 2:04 pm
Thanks for sharing these. I need to do a lot of nut-free baking for events coming up soon, and my son requested these the moment he saw them.
April 12th, 2013 at 3:25 pm
Welcome Mama B, these are really popular among the kids, they like to join in and decorate too.