Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes
Try this recipe for Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes.
Try this recipe for Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons light corn syrup
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup cocoa powder
- 2/3 cup heavy cream
- 1 3/4 cups sugar
- 3 large egg whites
- 3 tablespoons coconut oil
- 1/3 cup packed brown sugar
- 2 ounces milk chocolate chopped
- 1 tablespoon instant coffee
- 1 tablespoon kahlua (optional but so good!)
- chopped peanuts
- 2 tablespoons unsalted butter cut into small cubes
- 3 ounces milk chocolate + good bittersweet or dark chocolat chopped
- 16 cake cones + 16 sugar cones or 13 waffles cones*
- 1 stick + 2 tablespoons unsalted butter
- 1/2 cup mini chocolate chips (optional)
- 12-16 scoops cookie dough ice cream
- 12-16 scoops peanut butter chunk chocolate ice cream (reese's i
- 1 1/2 cups cold heavy cream (or 2 1/2 cups if using only whip
- 12 ounce (about 2 cups) semi-sweet or milk chocolate chopped
- 12-16 maraschino cherries
- Carbohydrate 30.6233387816392 g
- Cholesterol 93.2072872859295 mg
- Fat 16.8870869862611 g
- Fiber 1.67951621161563 g
- Protein 6.97733895189831 g
- Saturated Fat 9.56380253062378 g
- Serving Size 1 1 -16 ICE CREAM SUNDAE HIGH HAT CUPCAKES (151g)
- Sodium 8381.7526304016 mg
- Sugar 28.9438225700235 g
- Trans Fat 1.37820008690772 g
- Calories 301 calories
Step-by-step
- Line 12-16 (depending on the cones you are using) cupcake tins with a square sheet of tin foil. Place 1 cake cone in the center of each cupcake mold and form the foil around the cone, making sure it is secure and stable. If you are using a sugar or waffle cone place one cone inside the cake cone, then use another square of tin foil to secure and stabilize the cones. Use more tin foil if the cones do not seem stable enough.
- To make the fudge sauce. Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, just reheat over low heat, stirring until melted or heat in microwave, stirring frequently.
- Pour 1 teaspoon of fudge sauce into the bottom of each prepared cone. If you are using waffles cones use 1 3/4 teaspoon fudge sauce.
- To make the brownie batter. Preheat the oven to 350 degrees F.
- Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate in 30 second intervals, stirring after each interval, until melted and smooth. This takes me about 1 minute and 30 seconds.
- To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, kahlua and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Stir in the remaining 4 ounces chopped milk chocolate. Divide the batter among the cones, filling them about 3/4 of the way full (or a little more). Be careful not to tip the cones over as you work.
- Bake for 12-18 minutes, until the brownies are set on top. I under baked my brownies, but feel free to bake them longer if you like them more cooked and less fudgy. Remove from the oven and allow the cones to cool completely in their molds, about 30 minutes. You can speed this process up by placing the whole pan of cupcakes in the fridge.
- Once the cupcakes are cool, make sure you have enough room in your freezer for the tray of cupcakes to sit flat. Dollop the tops of each cupcake with 1 teaspoon fudge sauce. Working as quickly as you can add 1 scoop of cookie dough ice cream to the top of each brownie. Now add 1 scoop of chocolate peanut butter ice cream right on top of the cookie dough ice cream. Immediately place the whole tray of cupcakes in the freezer. Freeze for at least 4 hours or preferably overnight.
- To make the frosting. Bring a a medium size pot of water to a low simmer. In a large heatproof bowl, combine the sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set the bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes. Remove from heat; stir in vanilla and beat for 2 minutes more until frosting thickens. Place in the fridge and let cool 10 minutes. Meanwhile whip the cream in the bowl of a stand mixer until stiff peaks form. Gently fold the whipped cream into the whipped egg whites until smooth.
- Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip (or just a gallon size ziplock bag with the corner snipped off). To pipe a spiral of frosting into a cone shape, start with the bottom scoop of ice cream and work your way up until you get a nice point at the top. Place the cupcakes back in their molds and freeze for 1 hour or longer.
- Twenty minutes before you are ready to dip the cupcakes, make the chocolate coating. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the cupcakes.
- Holding each cupcake by its cone, dip the cupcakes into the chocolate to coat the frosting completely, allowing excess to drip off. Place the cupcake back in its mold and place in the freezer until ready to eat. Repeat with the remaining cupcakes, placing each one in the freezer as you work.
- When ready to eat, drizzle each cupcake with warm fudge sauce (but not piping hot or it will melt the chocolate shell!), sprinkle with chopped peanuts and place a cherry on top. Devour!
Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes: A Culinary Adventure
Oh, my sweet tooth! Let me tell you about the most decadent, delightful, and utterly irresistible cupcakes I’ve ever created – and devoured! These aren't your average cupcakes; oh no, these are Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes. Picture this: a miniature brownie sundae, perfectly portioned, elegantly presented, and bursting with flavor in every single bite. It all started with a craving for something intensely chocolatey and a bit whimsical, something that screamed "indulgence" but also felt special, almost celebratory.
The journey to creating this masterpiece was as much fun as the eating part. I started with the basics, the foundation of any good cupcake: a fudgy brownie baked inside a crispy cake cone. But just a brownie? Never! The brownie base is a rich, intensely chocolatey treat, with a subtly nutty undertone. The secret ingredient? A hint of instant coffee. It deepens the chocolate flavor without tasting like coffee at all. Then, it’s all about layering – a generous dollop of homemade hot fudge, a scoop of creamy cookie dough ice cream, topped with another scoop of rich chocolate peanut butter ice cream. The sheer extravagance of it all! Can you imagine that decadent combination?
But the real magic happens with the frosting. A delicate meringue-based frosting, light as air yet intensely sweet, piped into a stunning high hat shape. It’s a perfect contrast to the richness of the brownie and ice cream, adding a delightful lightness and airy texture to the experience. And, because why not, we're dipping the entire creation into a luscious chocolate coating. Can you believe this? This is so delicious, you will just go crazy about it!
The final touch? A drizzle of warm fudge sauce, a sprinkle of chopped peanuts, and a bright cherry on top. It's a symphony of textures and tastes, a perfect balance of sweet, salty, and creamy. Honestly, I have never created something so heavenly. This was the best treat ever created!
The inspiration? Pure, unadulterated craving. A desire for something over-the-top, something fun, something truly unforgettable. And let me tell you, these cupcakes delivered. The joy of creating them, the satisfaction of perfecting each step, and the sheer delight of tasting the final product… it was all worth it.
Making these cupcakes is an adventure. From carefully lining the cupcake tins with foil to ensure the cones remain stable, to the meticulous layering of the ice cream and the careful piping of the frosting, every step is a small act of culinary creativity. It’s a chance to exercise your patience, your precision, and your imagination. And if you feel adventurous, you could use any ice cream flavors that you feel might make the perfect sundae combination!
But beyond the technical aspects, these cupcakes are a testament to the power of simple pleasures. The delight of sharing them with loved ones, the warmth of a homemade treat, the joy of creating something beautiful and delicious… these are the things that truly make life sweeter.
So, gather your ingredients, put on your apron, and prepare for a culinary adventure. These Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes are more than just a dessert; they’re an experience. They’re a celebration of flavor, texture, and the pure joy of indulgence. Trust me on this one; you won’t regret it. This will become a family tradition, the best dessert for all family events.
A note to the adventurous baker: Don’t be afraid to experiment! Try different types of ice cream, add your favorite nuts or candies, or even create a unique frosting flavor. The possibilities are endless! Let your creativity flow, and enjoy the journey of creating your own perfect sundae cupcake masterpiece.
These cupcakes are perfect for parties, holidays, or just a special treat any day of the week. Prepare to impress your friends and family with your culinary skills. But be warned: once you’ve tasted one, you'll be hooked! They're dangerously delicious, and you'll probably want to make a double batch. I know I did!
