My favorite thing to do in the kitchen is develop cupcake and frosting combinations. The possibilities are literally endless. Today’s concoction is Hot Fudge Sundae Frosting. This recipe has just about all the requirements for a sundae, packed into a scoop of frosting; toppings optional of coarse. I know that winter isn’t exactly the time you are craving and ice cream sundae, but that is why this frosting is perfect for you anytime of the year!
I have actually had this recipe in my back pocket for awhile, but it took me a couple of tries to perfect it. At first, I tried this recipe with melted vanilla bean ice cream. I did not prefer that version because I felt it had to stay refrigerated, and that effects the overall aesthetic of the cupcake. So I altered the recipe to include vanilla malt powder instead. Vanilla malt powder is usually found with the powdered chocolate milk mixes. I also use this for cupcakes, cookie and other frosting recipes as well!
For this frosting, it’s all about the “stuff”. I included crushed waffle cones, chocolate chips and walnuts and a hint of caramel flavor in the frosting. I simply scooped it onto the top of the cupcake, drizzled it with hot fudge and topped it with sprinkles. I might also suggest serving this cupcake with a tall glass of milk!
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- 1 1/2 C (3 sticks) Unsalted butter
- 4 Waffle cones, smashed
- 4 C Powdered sugar
- 2 tbsp Vanilla malt powder
- 4–6 tbsp Heavy cream
- 2 tbsp Caramel sauce (Hershey’s or other)
- 1/4 C Chocolate chips
- 1/2 C Walnuts
- Hot Fudge sauce (Hershey’s or other)
- Allow butter to soften at room temperature for about 30 minutes. You want it to soften but not be melted. Cream softened butter on medium speed for a few minutes until smooth and creamy.
- Crush waffle cones by placing in a Ziploc bag and gently pressing down to make smaller pieces. Set aside.
- Reduce mixer speed to low and add powered sugar, one cup at a time. Add one tablespoon of heavy cream after each cup of powered sugar. Add malt powder at the end. Reserve the last 2 tablespoons of heavy cream to add at the end if your frosting is still too thick. Increase speed to high and whip for 30-60 seconds to incorporate some air into the frosting. Reduce speed and add caramel sauce. Mix to incorporate into frosting.
- Add waffle cones, chocolate chips and walnuts to the frosting. Mix slowly to incorporate into frosting.
- If the frosting is still too thick, add one table spoon of heavy cream at a time and mix well.
- Scoop frosting onto cooled cupcakes.
- Heat hot fudge sauce accordingly to instructions on jar. Drizzle hot fudge over top of cupcakes and add sprinkles.
Remove butter from the refridgerator 30 minutes before you plan to make this frosting. This frosting makes enough to serve 24 cupcakes. This is best served the same day it is made.