Triple Chocolate Sundae Cupcakes




Introduction: Triple Chocolate Sundae Cupcakes

About: Check out our iPad apps--the Phil and Freddy series of interactive picture books--for children ages 3 to 7.

Inspired by an ice cream sundae, this moist and chewy chocolate chip cupcake is topped with a swirl of vanilla icing, a drizzle of chocolate syrup, candy sprinkles, and a maraschino cherry. Kids of all ages can get in on the fun by creating their own favorite sundae cupcake-- the sky's the limit. Any way you top it, this decadent treat is sure to satisfy the most demanding sweet tooth in your house.

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
3 eggs
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.

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Step 1:

 Add chocolate chips to the batter and stir.

Step 2:

Using a cookie scoop, drop a well-rounded scoop of cake batter into a paper cupcake cup. Fill each paper cup about 2/3 full.

Bake for 20 minutes in the oven at 350 degrees Fahrenheit.

Step 3:

Cool cupcakes on a wire baking rack. The cupcakes will be soft inside with a crunchy, cracked top on the outside.

Step 4:

While cupcakes are cooling, prepare the vanilla icing.

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.)

Step 5:

Using the decorating bag, start icing the cupcake by making a large swirl around the top perimeter of the cupcake and continue working inward toward the cupcake's center by making round icing swirls to resemble soft-serve ice cream.

Step 6:

Continue the process until you've iced all the cupcakes.

Step 7:

Prepare the chocolate syrup.

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.

Step 8:

Using the teaspoon, drizzle the melted chocolate syrup over the iced cupcakes.

Step 9:

Shake multi-colored sprinkles on top of the chocolate syrup. 

Drain the maraschino cherries on a paper towel to absorb the excess liquid and then put a cherry on the top of each cupcake. 

Step 10:

Now your Triple Chocolate Sundae Cupcakes are ready to enjoy!

Yield: 20 cupcakes.

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