Chocolate Sundae Cupcakes
The first cupcake recipe was published in 1796 in ‘American Cookery’ by Amelia Simmons.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Chocolate Sundae Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
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Gradually add the hot water to the batter, mixing until smooth.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
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Once the cupcakes are cooled, pipe whipped cream on top of each cupcake.
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Drizzle chocolate sauce over the whipped cream.
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Top each cupcake with a cherry.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
