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!
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!