Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes

INGREDIENTS

Hot Fudge (or your favorite store bought hot fudge sauce)
1/4 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2 tablespoons light corn syrup
2/3 cup heavy cream
1/4 teaspoon salt
3 ounces milk chocolate + good bittersweet or dark chocolate, chopped
2 tablespoons unsalted butter, cut into small cubes
2 teaspoons vanilla extract
Brownie Cones
16 cake cones + 16 sugar cones OR 13 waffles cones*
1 stick + 2 tablespoons unsalted butter
2 ounces milk chocolate, chopped
1 cup granulated sugar
1 tablespoon instant coffee
2 teaspoons vanilla extract
1 tablespoon kahlua (optional, but so good!)
2 large eggs
1/2 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup mini chocolate chips (optional)
12-16 scoops cookie dough ice cream
12-16 scoops peanut butter chunk chocolate ice cream (Reese’s Ice Cream)
Frosting + Chocolate Coating
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 1/2 cups cold heavy cream (or 2 1/2 cups if using only whipped cream for the frosting)
12 ounce (about 2 cups) semi-sweet or milk chocolate, chopped
3 tablespoons coconut oil
12-16 maraschino cherries
chopped peanuts

Source: www.halfbakedharvest.com

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