Yesterday I bought a bridesmaid dress. It wasn’t painful. It wasn’t brutal. It wasn’t cheap.
I think I deserve a cupcake for my efforts. A Hot Fudge Sundae Cupcake.
Now I still have to buy shoes and a clutch. I’m going to need more cupcakes.
Hot Fudge Sundae Cupcakes
adapted from The Hummingbird Bakery
1 cup flour
a scant 3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons butter, at room temperature
1/2 cup half and half
1/2 teaspoon vanilla
3/4 cup semisweet chocolate chips
1/4 cup heavy cream
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder, baking soda, salt, and butter in mixer fitted with paddle attachment, or use a hand-held beater and mix on low until the mixture is a sandy consistency and everything is combined.
Gradually pour in 1/2 of the half and half and mix until just incorporated.
Whisk the egg, vanilla and remaining half and half together in a separate bowl, then pour into flour mixture and continue beating just until incorporated.
Continue mixing until the batter is smooth, just a few minutes. Do not overmix.
Spoon into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 minutes or until light golden and a skewer inserted into the center comes out clean.
Let the cupcakes cool slightly in the pan, then turn out onto a wire rack to cool completely before frosting.
Measure chocolate chips into a small bowl.
Bring cream to a simmer in a saucepan.
Pour hot cream evenly over chocolate chips. Let stand for 1 minute to soften, then stir until smooth.
If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.
Top the cupcakes with chocolate ganache, slightly sweetened whipped cream, sprinkles and a cherry.