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5 from 1 vote

Chocolate Sundae Cupcakes with Vanilla Buttercream Frosting

A cute way to make cupcakes for a soda fountain theme, a birthday.
Course: Dessert
Cuisine: American
Author: Angela Roberts


  • 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


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.


  • 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.


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.