Chocolate Sundae Cupcakes with Vanilla Buttercream Frosting
A cute way to make cupcakes for a soda fountain theme, a birthday.
Ingredients
- 1 dozen chocolate cupcakes Recipehere
- Buttercream frosting see below
- whipped cream
- sprinkles
- marachino cherries
buttercream frosting
- 1 cup unsalted butter 2 sticks
- 5 cups confectioner's sugar
- 2 teaspoons vanilla or vanilla bean flecks
- 2 tablespoons milk or cream
Chocolate Ganache
- 3 ounces chopped dark chocolate
- 3 ounces heavy cream
- 1 teaspoon light corn syrup
- Cupcake Tools
- Red Wave Cupcake Liners
- Straws
- Pastry Bags
- Pastry Tips
Instructions
Buttercream Frosting
- Whip butter until softened and fluffy in mixer.
- Add confectioner's sugar 1/2 cup at a time, until incorporated.
- Add vanilla.
- Add in cream or milk until you get consistency you want.
- Refrigerate until ready for use. Take out about 20 minutes ahead and pipe on top of cupcakes. I use a 1M jumbo tip to make the frosting look like ice cream. Don't pile too high because the ganache is rich.
Ganache
- Chop chocolate, place in small bowl.
- Heat cream in sauce pan just until boiling.
- Pour over chocolate. Allow to sit for 2 minutes.
- Stir from center until chocolate is melted.
- Add in light corn syrup. Set aside to cool.
Assemble cupcakes
- Frost cupcakes. Refrigerate for 30 minutes.
- Prepare ganache and allow to cool, but not so much it hardens. If it does harden, soften by placing in microwave 10 seconds at a time. It should soften right up.
- Pour ganache over frosted cakes to resemble a hot fudge.
- Top with a sprinkles and a cherry.
Notes
This cupcake recipe makes 4 dozen medium cupcakes, plan accordingly. I usually make the whole batch and freeze the extra cupcakes unfrosted for future use.