HOT FUDGE SUNDAY CUCAKES!!
These cupcakes are so easy and sooo amazing, plus they look really cute too! I got these from The Hummingbird Bakery cookbook, which is a posh little bakery in London.
1 cup all-purpose flour
3/4 cup sugar
1 tsp baking powed
1/2 tsp baking soda
pinch of salt
3 T unsalted butter, room temp
1/2 cup milk (I always use skim)
1/2 tsp vanilla extract
Preheat oven to 350 degrees
Place dry ingredients in stand mixer fitted with paddle attachment (or in bowl if using hand held mixer). Mix in butter. Add 1/2 of the milk slowly and beat just until incorporated.
In a seperate bowl whisk together the remaining milk, egg, and vanilla extract. Pour into the flour mixture and continue beating until just incorporated, do not overmix!!
Spoon batter into paper lined muffin tins (makes 12 cupcakes). Bake 20-25 mins or until golden brown on top. Let cupcakes cool on a drying rack out of the tin.
"Hot Fudge" topping:
3/4 cup semisweet chocolate chips
1/4 cup heavy cream
Place chocolate chips into a bowl. Heat heavy cream on stove until it simmers. Pour evenly over the chocolate chips and let it stand 1 min, then stir until it is all mixed. If it appears to thin, keep stirring and it will thicken. Dip tops of cucakes into topping and swirl to cover the tops.
Garnish with whip cream, almond shavings, and a cherry!