Fudge Sundae Cupcakes
These chocolatey-delicious sweets are the perfect Valentine’s Day treat for all your sweethearts! To make them perfect for grownups, just add Baileys!
CUPCAKES
1 pkg. (15.25 oz.) devil’s food cake mix 3 eggs 1/3 cup oil 1/2 cup chocolate milk 1/2 cup mini chocolate chips
BUTTERCREAM FROSTING
1 1/2 lbs. butter, at room temperature 9 cups confectioners’ sugar, from 3 (16 oz.) pkgs. 2 Tbs. instant espresso
coffee powder, optional 6 Tbs. milk 2 tsp. vanilla or coffee extract
GLAZE
1 1/2 cups mini chocolate chips 1 cup heavy cream
DECORATIONS
White jimmies or sprinkles, medium heart sprinkles and Wilton Micro Heart sprinkles 20 maraschino cherries with stems, patted dry
Cupcakes: Preheat oven to 350°F. Line 20 muffin cups with cupcake liners. On low speed, beat cake mix, eggs, oil, chocolate milk and 1/2 cup water until combined, 30 seconds; on medium, beat 2 minutes. Fold in chocolate chips. Divide among liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pans to racks.
Frosting: Note: If you don’t have a large capacity mixer, prepare frosting in 2-3 batches. On medium, beat butter until fluffy, 2 minutes. On low, gradually beat in confectioners’ sugar. If desired, stir espresso powder into milk until dissolved; add extract and beat into frosting. On medium, beat until light and fluffy, 2 minutes. In batches, transfer frosting to pastry bag fitted with large plain tip (such as Wilton #1A). Pipe frosting in circular motion over cupcakes. Refrigerate while preparing glaze. Glaze: Place chocolate chips in medium heatproof bowl. In small pot, heat cream over low heat until hot. Pour over chips; let stand 1 minute then stir until smooth. Cool slightly, about 5 minutes. Spoon glaze over frosting on cupcakes. Top with sprinkles and cherries.
Note: For adult cocktail cupcakes, substitute Irish cream liqueur, such as Baileys for the chocolate milk in the cupcakes. For glaze, heat 3/4 cup heavy cream and pour over chips; let stand 1 minute then stir in 1/4 cup Irish cream liqueur.
Servings: 20. Cals.: 772. Protein: 4 g. Fat: 44 g. (25 g. saturated). Trans fat: 1 g. Chol.: 115 mg. Carbs.: 92 g. Sodium: 417 mg. Fiber: 2 g. Sugar: 80 g. Kitchen time: 1 hour. Total time: 2 hours.