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Commercial RecipeWarm Chocolate Cupcake Sundae


30 minutes
1 sundae

Don't make your guests decide between a cupcake and ice cream for dessert. This simple dessert features a HERSHEY'S Cocoa chocolate cupcake atop a scoop of ice cream, then finished with HERSHEY'S SPECIAL DARK Fudge Topping. Whipped cream and fruit make the perfect finishing touches, or set up a sundae bar and let your guests choose the toppings!

Ingredients & Directions

Prep Time
2 minutes
Bake Time
18 minutes
Cool Time
10 minutes


  • 1 lb.
  • 8-3⁄4 oz.
    all-purpose flour
  • 2-3⁄4 oz.
    HERSHEY'S Cocoa, Natural (Item# 63525)
  • 1-1⁄2 tsp.
    baking powder
  • 1-1⁄2 tsp.
    baking soda
  • 1 tsp.
  • 3-1⁄2 oz. (2 large)
  • 8 fl. oz.
  • 4 fl. oz.
    vegetable oil
  • 2 tsp.
    vanilla extract
  • 8 fl. oz.
    boiling water
  • 1 #12 scoop
    ice cream, your choice
  • 1
    prepared cupcake, warmed*
  • 2 fl. oz.
    HERSHEY'S SPECIAL DARK Fudge Topping (Item# 35192), warmed
  • --
    Whipped cream topping (optional)
  • --
    Fresh strawberries, sliced (optional)



Prepare CHOCOLATE CUPCAKES: Heat convection oven to 300°F (standard oven: 350°F). Line muffin pans (2-1/2 inches in diameter) with paper baking cups or spray muffin pans with vegetable cooking spray.


Blend together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Add eggs, milk, oil and vanilla, mixing on medium speed 2 minutes. Stir in boiling water (batter will be thin). Fill prepared baking cups 2/3 full with batter.


Bake 18 to 22 minutes.** Cool 10 minutes; remove from pan to wire racks. Makes 30 cupcakes.


To assemble each sundae, place scoop of ice cream onto bottom of sundae dish. Flatten top of ice cream with back of spoon. Place warmed cupcake on flatten top of ice cream. Drizzle warmed HERSHEY'S SPECIAL DARK Fudge Topping over cupcake and ice cream.


Garnish with whipped cream topping and strawberries, if desired. Serve immediately.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking. Additional Directions: To reheat a cupcake, place cupcake on a microwave-safe plate; cover with paper towel. Microwave at HIGH (100%) 5 to 10 seconds or until cupcake is warm.