Chocolate Sundae Cupcakes Recipe

Name: Chocolate Sundae Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Milk; 1 whole Vanilla Bean, Split Lengthwise; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Salt; 1/2 cups Unsalted Butter, Room Temperature; 1 cup Sugar; 1 whole Egg; _____; FOR THE FROSTING:; 1 Tablespoon Unsalted Butter; 3 Tablespoons Boiling Water; 1/4 cups Unsweetened Cocoa Powder; 2 cups Powdered Sugar; 4 Tablespoons Cream (or Any Coffee Creamer Or Milk Really); 1 whole Maraschino Cherry Per Cupcake, For Garnish

Servings: persons

3/4 cups Milk
1 whole Vanilla Bean, Split Lengthwise
2 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 cups Unsalted Butter, Room Temperature
1 cup Sugar
1 whole Egg
_____
FOR THE FROSTING:
1 Tablespoon Unsalted Butter
3 Tablespoons Boiling Water
1/4 cups Unsweetened Cocoa Powder
2 cups Powdered Sugar
4 Tablespoons Cream (or Any Coffee Creamer Or Milk Really)
1 whole Maraschino Cherry Per Cupcake, For Garnish

1
In a small sauce pan, heat milk with the vanilla bean. When the milk comes to a boil, remove the vanilla bean and let the milk cool completely. Then, scrape out the seeds from the vanilla bean with a knife and mix into the cooled milk.
2
In a separate bowl, mix flour, baking powder, and salt.
3
In a another bowl, cream together butter and sugar. Add the egg and beat well. To this creamed mixture, mix in alternately the vanilla bean milk and the dry ingredients.
4
Spoon into muffin cups and bake at 350 degrees F for 15-20 minutes.
5
For the frosting, put the butter in a bowl and pour the boiling water over it. Add the cocoa and powdered sugar and mix together. Add the cream slowly until you get the consistency of frosting that you desire.
6
Let the cupcakes cool and then frost them. Top each with one maraschino cherry (or you could use cherries from cherry pie filling).

1174

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cups Milk, 1 whole Vanilla Bean, Split Lengthwise, 2 cups All-purpose Flour, 2 teaspoons Baking Powder, and more.

Yes, Chocolate Sundae Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Sundae Cupcakes

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