#hotfudgesundae

Hot Fudge Sundae Cupcakes are a delightful twist on the classic ice cream sundae. These moist chocolate cupcakes are filled with hot fudge sauce and topped with whipped cream, nuts, cherries, and sprinkles, making them a perfect treat for any sweet tooth!

Ingredients: 1 box of chocolate cake mix. 1 cup of hot fudge sauce. 1/2 cup of chopped nuts optional. 1/2 cup of maraschino cherries for garnish. 1/2 cup of whipped cream. 1/4 cup of rainbow sprinkles. 3 large eggs. 1/2 cup of vegetable oil. 1 cup of water.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners. In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until the batter is smooth and well combined. Fill each cupcake liner with batter, about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are cool, use a cupcake corer or a knife to create a small hole in the center of each cupcake. Fill each hole with a tablespoon of hot fudge sauce. Top the cupcakes with whipped cream, chopped nuts if desired, maraschino cherries, and rainbow sprinkles. Drizzle additional hot fudge sauce over the top for extra indulgence. Serve and enjoy your delicious Hot Fudge Sundae Cupcakes!

Prep Time: 15 minutes

Cook Time: 18 minutes

A Chocolate Chip Cookie Dough Hot Fudge Sundae is a decadent treat. Creamy vanilla ice cream, warm chocolate chip cookie dough, gooey hot fudge, and whipped cream combine to create an unforgettable dessert.

Ingredients: 1 cup chocolate chips. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1/3 cup brown sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup milk. Hot fudge sauce. Vanilla ice cream. Whipped cream. Maraschino cherries.

Instructions: In a mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth. Gradually add the flour and salt to the butter mixture, mixing until well combined. Stir in the chocolate chips. Add milk and mix until a cookie dough consistency forms. Roll the cookie dough into small balls and place them on a baking sheet. Freeze until firm, about 30 minutes. Preheat the oven as per the cookie dough package instructions. Bake the cookie dough balls according to the package instructions. While the cookie dough is baking, warm the hot fudge sauce. To assemble the sundaes, place a scoop of vanilla ice cream in each serving dish. Top with baked cookie dough balls, drizzle with hot fudge sauce, and add a dollop of whipped cream. Garnish with a maraschino cherry. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the creamy, dairy-free goodness of coffee coconut milk ice cream topped with rich hot fudge sauce. This vegan-friendly dessert is perfect for satisfying your sweet cravings!

Ingredients: 2 cans coconut milk. 1/2 cup sugar. 1/4 cup brewed coffee, cooled. 1 tsp vanilla extract. 1/4 cup chopped dark chocolate. 1/4 cup coconut oil. 2 tbsp cocoa powder. 1/4 cup maple syrup. 1/2 tsp salt. 1/4 cup chopped nuts optional. Vegan whipped cream optional.

Instructions: Put sugar, brewed coffee, vanilla extract, and salt in a saucepan. Set the pan over medium-low heat. Mix it around until the sugar is gone. Put the mixture in a blender and blend it until it's smooth. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Make the hot fudge sauce while the ice cream is churning. Heat coconut oil, cocoa powder, maple syrup, and chopped dark chocolate in a small saucepan over low heat. Stir the mixture all the time until it is smooth. If you want to add nuts, do so after the ice cream has been churned. Pour the ice cream into bowls for serving and top with hot fudge sauce. If you want, you can add vegan whipped cream on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes