Ingredients:
Betty Crocker Devils Cake Mix
1 pack chocolate instant pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
Hot Fudge:
1 cube butter
1 cup evaporated milk
1 cup chocolate chips
1 tsp vanilla
1 pinch salt
2 cups powdered sugar
Caramel sauce
Vanilla Ice Cream
Hard Shell Chocolate topping
Preheat the oven to 350 degrees and grease large muffin tins with nonstick spray (you can also use soufflé dishes). Mix all ingredients on low speed for 30 seconds, then medium speed for 2 minutes. Baking time will differ depending on what size dishes or tin you use so check frequently until they are baked through. Turn out to cool. (Remember you will beating these upside down so you'll want them level. Typically flipping them on a level surface to cool does the trick.)
Hot Fudge
Melt all of the ingredients (minus the vanilla) in a medium saucepan over medium heat. Bring to a boil, stirring constantly. Continue to boil and stir for two minutes. Remove the pan from the heat and continue to stir for one minute. Allow the fudge sauce to cool.
Once the cupcakes and fudge are cool, use a serrated knife, at a slight angle, so carefully cut a well out of the bottom of each cake.
*keep the cut out pieces*
Fill the cake with the fudge sauce, return a small piece of the cake top and wrap in saran wrap. Freeze for at least 1 hour or up to a few days (I've had them after a few weeks and it was still good).
Once you are ready to serve, heat each cake in the microwave for 35-45 seconds or until warmed through.
Drizzle caramel sauce over the cake and the plate.
Quickly top with vanilla ice cream and pour the chocolate shell topping over the ice cream. Serve immediately!
Recipe from ohsweetbasil.com
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