Chocolate Sundae Cupcakes

Name: Chocolate Sundae Cupcakes
Total time: 35 min
Yield: 1
Ingredients: 1/2 lb. unsalted butter, at room temperature (2 sticks); 2 c. sugar; 2 tsp. pure vanilla extract; 2 large eggs, at room temperature; 3 c. all-purpose flour; 2/3 c. Unsweetened cocoa powder; 2 tsp. baking soda; 1/4 tsp. fine sea salt; 2 c. sour cream, at room temperature (16 ounces); 2 c. heavy cream, at room temperature; 1 tsp. pure vanilla extract; 1/2 c. confectioners' sugar

By Baked by MelissaPublished: Nov 7, 2017

Jump to recipe

Ashley Sears

We've been independently researching and testing products for over 120 years. If you buy through our links, we may earn a commission. Learn more about our review process.

Yields:

Total Time:

35 mins

If you're a sweets fiend, Baked By Melissa's new book, CAKES by Melissa, is here for you — starting with these decadent, sundae-inspired treats. Also, don't miss out! Baked By Melissa added a special flavor to their collection in partnership with Good Housekeeping: Chocolate Graham Mini Cupcakes. Trust us: They tastes as delicious as they sound. Get them in stores or order them at bakedbymelissa.com all December.

Advertisement - Continue Reading Below

Ingredients

Grandma Annie's Chocolate Cake

1/2 lb. unsalted butter, at room temperature (2 sticks)
2 cups sugar
2 tsp. pure vanilla extract
2 large eggs, at room temperature
3 cups all-purpose flour
2/3 cup Unsweetened cocoa powder
2 tsp. baking soda
1/4 tsp. fine sea salt
2 cups sour cream, at room temperature (16 ounces)

Whipped Vanilla Icing

2 cups heavy cream, at room temperature
1 tsp. pure vanilla extract
1/2 cup confectioners' sugar

Directions

1. Step 1Preheat the oven to 350°F. Line cupcake pan with cupcake liners.
2. Step 2Make cake: With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
3. Step 3With the mixer on medium-low speed, add the vanilla extract; then add the eggs one at a time. Scrape down the edges of the bowl midway through.
4. Step 4Combine the flour, cocoa powder, baking soda and sea salt in a separate bowl.
5. Step 5With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the sour cream. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
6. Step 6 Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 25 to 30 minutes. Let the cake cool completely before icing.
7. Step 7Meanwhile, make icing: Pour cream, vanilla and sugar into chilled mixing bowl and whip on high speed until stiff peaks form, about 2 minutes.
8. Step 8Assemble cupcakes: Frost each cupcake with Whipped Vanilla Icing; then drizzle hot fudge sauce onto each. Top each with sprinkles and a cherry.