Hot Fudge Sundae Cupcakes

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These Hot Fudge Sundae Cupcakes are fluffy strawberry cupcakes topped with sweet swirls of vanilla buttercream, homemade chocolate ganache, sprinkles, and a cherry on top!

Hot Fudge Sundae Cupcakes

Why these Cupakes are Best

Lately I’ve been turning some of my favorite ice cream desserts into cupcakes. Remember last month I made this Chocolate Vanilla Swirl frosting on a chocolate cupcake? It’s like a zebra cone (or twist cone)!

Well today we’re making Hot Fudge Sundae Cupcakes! I remember being a kid and getting hot fudge sundaes at the local ice cream shop. They would be topped with strawberry sauce, hot fudge, sprinkles, whipped cream, and of course a cherry on top!

Today’s cupcake recipe starts with a Strawberry Cupcake.

I used a box mix, so that I could get a nice solid base, plus I was cutting time when I made these. I had already made a batch of homemade chocolate cupcakes that day, as well as these Lemon Cupcakes with Lemon Whipped Cream Frosting.

How to make Hot Fudge Sundae Cupcakes

  • Start by baking a batch of Strawberry Cupcakes. Either use a mix or this delicious Strawberry Cupcake recipe. Prepare them according to package (recipe) and allow them to cool completely on a wire rack.
  • Next, whip up a batch of creamy vanilla buttercream frosting. I love to use this recipe with fresh vanilla beans, but if they’re too pricey for you, just use a pure vanilla extract. I usually have a bottle of Vanilla Paste on hand at all times. It’s the best of both worlds. You get the vanilla extract and the beans in a rich, fragrant flavored paste!
  • You’ll also need to make a chocolate ganache. I like to use a good quality chocolate for this, as you want it to taste amazing, and melt smooth.
  • Finally, you’ll need some sprinkles and a “cherry on top.” You can use a red gumball, or even a peanut M&M’s. I happened to find a red cherry sour ball (much like a lemon drop).

And that’s how you make a cupcake look like an ice cream sundae!

Strawberry Cupcakes topped with vanilla frosting and chocolate ganache

Here’s what you need to make Ice Cream Sundae Cupcakes

  • First, you’ll need a cupcake tin and paper liners. I like to get my liners from here, as they are greaseproof, which means the color of the liner won’t fade as you bake!
  • I also like to use a LARGE cookie scoop to portion out the cupcake batter. This 3 Tbsp scoop is usually perfect!
  • For today’s recipe you don’t need a special pastry bag and tips. I just used a large gallon sized ziploc bag, snipped off the corner, and piped big dollops onto each cupcake. Be generous…this is your “ice cream” layer…and everyone loves a double scoop, haha!
  • Put it in a cone! Use the frosting on our ice cream cone cupcakes for a real treat!
Hot Fudge Sundae Cupcakes

Looking for more fun cupcake ideas?

  • This fudgy, decadent Copycat Hostess Cupcake recipe looks and tastes like the real thing. Only better, I promise!
  • How fun are these Raspberry Lemonade Cupcakes with their swirl of sweet frosting? Add a paper straw to complete the look!
  • These Watermelon Cupcakes are my oldest daughter’s favorite treat. She usually asks me to make these at least once a year!
  • Remember malt shops? This Chocolate Malt Cupcake recipe with Vanilla Malt Buttercream has a hint of malt and is topped with a fluffy buttercream infused with even more malt flavor.

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Hot Fudge Sundae Cupcakes

5 from 5 votes
By: Aimee
These Hot Fudge Sundae Cupcakes are fluffy strawberry cupcakes topped with sweet swirls of vanilla buttercream, homemade chocolate ganache, sprinkles, and a cherry on top!
Prep Time: 1 hour
Total Time: 1 hour
Servings: 24 cupcakes

Ingredients 

  • 1 box strawberry cake with ingredients on box

For the frosting:

  • 1 ½ cups unsalted butter softened
  • 5 cups powdered sugar
  • 2 teaspoons Vanilla Bean Paste
  • 3-4 Tablespoons milk

For the ganache:

  • 1 package milk chocolate morsels 12 ounce
  • ½ cup heavy cream
  • sprinkles optional
  • candy “cherry on top” optional
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Instructions 

  • Prepare strawberry cake according to package directions for 24 cupcakes. Cool completely on a wire rack before adding frosting.
  • For the frosting, beat butter with an electric mixer for 3-5 minutes, until pale yellow and smooth. Add in powdered sugar, vanilla bean paste, and milk. Beat for an additional 3-5 minutes, until fluffy.
  • Using a large ziploc bag, fill with the frosting. Snip off the corner and pipe onto each cupcake (pattern doesn’t matter).
  • For the ganache, place the chocolate and heavy cream in a glass bowl. Heat in microwave for 1 minute. Remove and stir until smooth. Cool 5 minutes, then spoon over the frosting.
  • Add sprinkles and “cherry on top” immediately. ENJOY!

Notes

  • I also like to use a LARGE cookie scoop to portion out the cupcake batter. This 3 Tbsp scoop is usually perfect!
  • For today’s recipe you don’t need a special pastry bag and tips. I just used a large gallon sized ziploc bag, snipped off the corner, and piped big dollops onto each cupcake. Be generous…this is your “ice cream” layer…and everyone loves a double scoop, haha!

Nutrition

Calories: 239kcal, Carbohydrates: 27g, Protein: 1g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 41mg, Sodium: 21mg, Sugar: 26g
Course: Cupcake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 11, 2018

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