Triple Chocolate Sundae Cupcake Recipe
Preheat oven at 350 degrees Fahrenheit and line a cupcake pan with 12 cupcake paper cups.
1 cup corn oil
2 cups sugar
2 teaspoons real vanilla extract
1 cup all purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips (buy the 12 oz. bag)
1/2 cup milk chocolate chips (buy the 12 oz. bag)
Blend oil, sugar, and vanilla in a mixing bowl. Add eggs; beat well with electric mixer.
Combine flour, cocoa, baking powder, and salt; gradually add to wet mixture until well blended.
Bake for 20 minutes in the oven at 350 degrees Fahrenheit.
Vanilla Icing Recipe
2 lbs. of 10X confectioner's sugar
2 sticks of salted butter
1/2 cup milk
4 teaspoons real vanilla extract
Procedure: Put ingredients into a bowl and mix together thoroughly with an electric mixer. Put icing in a pastry bag.
(I use a Wilton disposible 12" decorating bag with a #4B large star tip. Using kitchen scissors, snip off plastic tip of the bag about 1/2 inch and insert the #4B tip, and then fill the bag with vanilla icing. If you don't have a pastry bag, you can make one using a plastic freezer bag. Just fill the bag with icing, snip off a small piece of the tip on the bottom of the bag, and you're ready to decorate.)
Chocolate Syrup Recipe
Put 1 cup of semi-sweet chocolate chips and 1 cup of milk chocolate chips into a microwave-safe dish and heat for 1 minute in the microwave oven. Check on the chocolate and heat a few more seconds as needed. Watch chocolate carefully while it's in the microwave to prevent over-cooking. When the chocolate chips are partially melted, remove the dish from the oven and stir with a teaspoon until smooth.
Drain the maraschino cherries on a paper towel to absorb the excess liquid and then put a cherry on the top of each cupcake.
Yield: 20 cupcakes.