Chocolate Sundae Surprise Cupcakes

Cupcakes. What can I say, it's sort of an addiction. I can't remember exactly where my love of baking emerged or how. Maybe it was watching my grandma and mom at work in the kitchen and wondering how they created such delectable things. Maybe it was walking into bakeries, or parties, or weddings and admiring the delicate confections that all seemed so simple and effortless, but complex at the same time. Regardless of where this passion for baking came from, all I know is that every possible excuse or occasion to make cakes or cupcakes that arose (birthdays, holidays, etc.), I immediately volunteered. I began to take pride in the completed products and more importantly the expressions of those who ate my treats.

As I'm sure any person who enjoys creating and seeing their visions come to life will understand, once one project turns out just as you envisioned, it soon becomes a contest with yourself as to just how far you can take things to the next level. That's exactly what has happened here with these cupcakes...

So here is a new cupcake idea I tried based off a classic Chocolate Ice Cream Sundae. As if that isn't 

enticing enough, there's a chocolate syrup surprise in the center that takes things to a 

whole new level. If you love ice cream or just cupcakes in general, I promise you will love these. 

They're perfect to make for a birthday party or just for fun!

Chocolate Sundae Surprise Cupcakes

Yield: 12 cupcakes
Temperature: 350 degrees
Bake Time: 10-15 minutes

For the Chocolate Cake:

• 3/4 cups (1 1/2 sticks) butter at room temperature
• 3/4 cups sugar
• 1 Tbsp. milk
• 1 tsp. vanilla extract
• 3 eggs
• 1 1/3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/4 tsp. baking powder
• Chocolate syrup (the kind used for ice cream)

For the Vanilla Buttercream:

• 1 cup (2 sticks) butter at room temperature
• 2 tsp. vanilla extract
• 3 1/2-4 cups powdered sugar
• 1 Tbsp. milk (optional)

Toppings:

• Chocolate syrup
• Colorful sprinkles

1. Preheat oven to 350 degrees and prepare a muffin pan with one dozen paper liners. Beat butter and sugar using either a mixer or a wooden spoon until creamed together. Add milk and vanilla extract, then beat in eggs one by one until just combined.
2. Gradually stir in flour, cocoa powder, and baking powder until fully combined. Distribute batter among the twelve paper liners and bake for 10-15 minutes.
3. Once the cupcakes have completely cooled, take a small knife and cut an inverted circle into the center of the cupcake and remove the core. Fill the center of each cupcake with chocolate syrup leaving a little room at the top to replace the portion you cut out back inside the cupcake. Repeat this same process for all twelve cupcakes.

     

     4.   For the vanilla buttercream, cream butter using a mixer. Add vanilla extract and mix together. 

           Little by little, add powdered sugar until you have achieved your desired thickness. If the 

           buttercream becomes too thick, you can always add a little milk. Once you are happy with the 

           consistency, beat with a mixer for 3-5 minutes until frosting is light and fluffy.

     5.   Transfer frosting to a piping bag fitted with a star tip, which makes the frosting look just like 

           soft serve ice cream. Pipe a swirled design onto each cupcake, squeeze a dollop of chocolate 

           syrup on top, and add some sprinkles. Enjoy!