Dark cupcakes, also known as Brownie Sundae Nutella Cupcakes, are an indulgent and delightful dessert that combines the rich flavors of dark chocolate and Nutella. These cupcakes are not your typical treat, as they feature a unique twist with sugar cones and a frozen custard filling. Topped with hot fudge, hazelnuts, and sprinkles, these cupcakes offer a delectable combination of textures and flavors that will surely satisfy any sweet tooth.

The history of cupcakes can be traced back to the 19th century, where the term “cupcake” was first mentioned in an American cookbook. Originally, cupcakes were baked in cups, which led to their name. Over the years, cupcakes evolved, becoming more versatile and creative in their flavors and presentation.

The Dark Cupcakes take the concept of cupcakes to new heights, incorporating the elements of brownies, Nutella, and frozen custard. The addition of sugar cones adds a playful twist, making these cupcakes a true delight to both children and adults.

The combination of dark chocolate and Nutella is a match made in dessert heaven. Nutella, a beloved hazelnut spread, originated in Italy during World War II when cocoa was in short supply, and hazelnuts were added to chocolate to stretch its availability. This led to the creation of Nutella, which quickly became popular worldwide due to its irresistible flavor.

The use of sugar cones and frozen custard adds layers of textures and flavors to these cupcakes, creating a delightful sensory experience. The addition of hot fudge, hazelnuts, and sprinkles adds a finishing touch of indulgence to these already irresistible treats.

INGREDIENTS

• 1/4 cup finely chopped hazelnut pieces
• Sugar cones
• 1/4 cup dark chocolate
• Dark chocolate vermicelli sprinkles or sprinkles of choice
• Hot fudge sauce

For Nutella Frozen Custard:

• 1 quart of Edy’s vanilla frozen custard
• Nutella
• Brownie pieces (from sugar cones)
• 1/4 cup sugar cone crumb topping (previously made)

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit. Prepare the brownie mix as per the package instructions and fold in the chopped hazelnuts. Divide the batter into lined baking cups, making 6 large and 6 small cupcakes. Place the baking cups on a baking sheet.
2. Cut 6 sugar cones about 2.25 inches from the top using kitchen scissors. Set aside the top and small tip of the cone. Crumble the broken sugar cone pieces into smaller bits to use as a topping. Drizzle melted dark chocolate over the sugar cone pieces and add sprinkles before it sets up. Set the crumble topping aside.
3. Bake the brownie cupcakes until cooked through. While the larger brownie cupcakes are still warm, carefully press the top larger piece of the sugar cone into each cupcake to create a cavity. Remove the cone, and push the brownie piece now inside the cone out and set it aside. Place the sugar cone back into the brownie.
4. Add hot fudge into the cavity of the sugar cone in the brownie. Prepare the Nutella frozen custard mixture using softened frozen custard, sugar cone crumbles, Nutella, and the reserved brownie pieces. Mix until combined and scoop the frozen custard into the cavities of the sugar cones.
5. Level the custard with a knife and freeze the cupcakes until firm.
6. When ready to serve, top the cupcakes with hot fudge sauce and the sugar cone crumble topping. For the top of the cone sticking out of the brownie, add dark chocolate vermicelli sprinkles or more of the sugar cone topping. Finish with a Ferrero Rocher hazelnut chocolate.

These Dark Cupcakes are a delightful combination of flavors and textures, offering a unique and indulgent treat perfect for any special occasion or simply satisfying your sweet cravings. Enjoy the creamy, chocolatey goodness of Nutella frozen custard, the rich dark chocolate of the brownie cupcakes, and the playful crunch of sugar cone toppings in every bite.