Sundae Fundae

18 Oct

It’s Sunday Funday and what better way to celebrate the close of an awesome weekend than with ice cream sundaes! Since summer is officially over and it’s pretty damn cold out, these decadent treats will comfort you for the week to come and make you all warm and fuzzy inside. No brain freezes here. On the menu for Sundae Fundae this week is: Ice Cream Sundae Cupcakes and Banana Split Martinis!

Photo courtesy of SweetestKitchen.com

I found a recipe from Sweetest Kitchen for the Ice Cream Sundae Cupcakes that I had to pass on. They looked too yummy not to.

Chocolate Cupcakes
Adapted from Hershey’s
Makes 12 cupcakes

Ingredients
1 cup sugar
3/4 cup + 2 tablespoons all-purpose flour
1/4 cup + 2 tablespoons cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Directions:
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper baking cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Fill cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Using the cone method, fill cupcakes with chocolate ganache (recipe follows). Frost with buttercream (recipe follows) using a round piping tip, then spoon chocolate ganache glaze (recipe follows) on top of buttercream. Put sprinkles on as soon as you finish putting the ganache on each cupcake, just in case the ganache hardens too much for the sprinkles to stick. Push a maraschino cherry into the top of each mound of frosting (the ones with stems make a better presentation!).

Photo courtesy of SweetestKitchen.com

Chocolate Ganache Filling
Adapted from Smitten Kitchen
Makes enough to fill 12 cupcakes (with a little leftover)

Ingredients
4 ounces semisweet chocolate
1/3 cup heavy cream
1 tablespoon butter, room temperature

Directions:

Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and stir until combined.

I put the ganache in the refrigerator to firm it up just a little teeny bit, about 15-20 minutes.  It was still pourable, but it wasn’t dripping everywhere, either.

Vanilla Buttercream
Adapted from Martha Stewart
Makes enough to generously frost 12 cupcakes

Ingredients
6 ounces (1 1/2 sticks) unsalted butter, softened
8 ounces confectioners’ sugar, sifted
1/4 teaspoon pure vanilla extract

Directions

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth.

Chocolate Ganache Glaze
Adapted from Martha Stewart
Makes enough to top 12 cupcakes (with a little leftover)

Ingredients
3 ounces semisweet chocolate
1/3 cup heavy cream
1/2 tablespoon light corn syrup

Method
Place chocolate in a medium-size heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

Gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.

While the photo is not mine, this recipe is my own alcoholic concoction of banana excellence. Cheers!

Banana Split Martini
1 oz. Vanilla Vodka
1/2 oz. Creme de Bananas
1/2 oz. Godiva Chocolate Liquer or Creme de Cacao
1/2 oz. Soft Serve (Half and Half can be used instead)
Splash Amaretto or Frangelico (optional)

Drizzle chocolate syrup in a martini glass and place a maraschino cherry at the bottom
Shake ingredients over ice in a cocktail shaker and strain into the glass
Top with a dollop of whipped cream and a fresh banana slice

And, that’s it. The recipe to a great Sundae Fundae!

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