Hot Fudge Sundae Cupcakes (Recipe Included)

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1) Box Chocolate Fudge Cake Mix (or your favorite chocolate cake from scratch recipe)

Prepare and bake according to package instructions for cupcakes. Allow cupcakes to cool completely before frosting.

Fluffy Vanilla Frosting

255 g (2-1/4 sticks/1 cup + 2 tablespoons) unsalted butter
375 g (3 cups) confectioners’ (icing) sugar, sifted
1/2 teaspoon pure vanilla extract

In the bowl of an electric stand mixer, beat the butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at-a-time, beating well after each addition. Scrape sides and bottom of bowl after each addition. After two additions increase speed to high and beat for 10 seconds to aerate frosting, then return to medium speed. This process should take about 4 minutes. Frosting should be pale and fluffy.
Add the vanilla, and beat until the frosting is smooth.

Chocolate Ganache

85 g (3 ounces) good quality semisweet chocolate, finely chopped
79 ml (1/3 cup) heavy cream, 35%
1/2 tablespoon corn syrup

Place the chocolate in a small heatproof bowl.
In a small-sized saucepan, bring the heavy cream and corn syrup just to a simmer over medium-high heat; pour mixture over the chocolate. Let stand (do not stir) until chocolate begins to melt, about 2 minutes.
Using a spatula, stir the chocolate, beginning in the center of the bowl and working your way to the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.

S-Martian Uploaded by S-Martian on Jun 30, 2012. Hot Fudge Sundae Cupcakes (Recipe Included) - Desktop Nexus Abstract Download free wallpapers and background images: Hot Fudge Sundae Cupcakes (Recipe Included). Desktop Nexus Abstract background ID 1099447. 1) Box Chocolate Fudge Cake Mix (or your favorite chocolate cake from scratch recipe)

Prepare and bake according to package instructions for cupcakes. Allow cupcakes to cool completely before frosting.

Fluffy Vanilla Frosting

255 g (2-1/4 sticks/1 cup + 2 tablespoons) unsalted butter
375 g (3 cups) confectioners’ (icing) sugar, sifted
1/2 teaspoon pure vanilla extract

In the bowl of an electric stand mixer, beat the butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at-a-time, beating well after each addition. Scrape sides and bottom of bowl after each addition. After two additions increase speed to high and beat for 10 seconds to aerate frosting, then return to medium speed. This process should take about 4 minutes. Frosting should be pale and fluffy.
Add the vanilla, and beat until the frosting is smooth.

Chocolate Ganache

85 g (3 ounces) good quality semisweet chocolate, finely chopped
79 ml (1/3 cup) heavy cream, 35%
1/2 tablespoon corn syrup

Place the chocolate in a small heatproof bowl.
In a small-sized saucepan, bring the heavy cream and corn syrup just to a simmer over medium-high heat; pour mixture over the chocolate. Let stand (do not stir) until chocolate begins to melt, about 2 minutes.
Using a spatula, stir the chocolate, beginning in the center of the bowl and working your way to the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. 4.2