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I have a treat for you today. Chocolate Sundae Cupcakes.

These are so yummy, a real special treat.

They are really simple, just a regular cupcake. I like to fill mine right up so they rise above the cases high. I also use muffin cases rather than cupcake cases as they are much larger.

Once dry, I whip up some double cream. I like to add some icing sugar to sweeten the fresh cream a little. I pipe it on to the top of the cupcake. Then drizzle some syrup over the top of the cream. I used some ready made caramel on these here, but you can use any type of syrup of ice cream topping. Then I grated some chocolate over the top, but you can use any type of cupcake sprinkles or coconut. Then finish with a cherry.

I also used the straw that comes in this month’s kit. I cut it down and popped it in the top of each cake for decoration. I managed to get 3 pieces from one straw.

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You can make any type of cupcake. This is my chocolate cupcake recipe that I’ve adapted over the years. We like it as it’s really moist. Sometimes I find chocolate cupcakes can be a little dry.

( makes around 12 large cupcakes in muffin cases)

You need:

1 1/2 cups Self Raising Flour

6 Tbsp Cocoa Powder

3/4 Cup Caster Sugar

1 Cup Veg Oil

2 Tsp Baking Powder

3 Eggs

1

 

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To Make:

Set oven to 170C/325F/Gas 3

Sift the flour, cocoa powder, baking powder and sugar together in a large bowl or mixer.

Add the veg oil and eggs and beat well. You want the consistency to be lovely and light and smooth.

Tip: If the batter is too wet and sloppy or oily looking add a little flour and a little milk and mix again

I like to use an ice cream scoop to transfer the batter in to the cases, so they are all filled the same. I fill to 3/4 of the way.

Then bake for about 20 minutes. The tops should feel firm and not too wobbly underneath.

Then once cool you can add your toppings.

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These are so much fun to make and so delicious.

You can really have fun with your cake and topping combinations.

Enjoy!!!