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Hot Fudge Cupcakes #Recipe

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Hot Fudge Cupcakes

I've been on a healthy food kid for months, but that doesn't mean I have to stop baking! No, these cupcakes are NOT fat free.. they're not healthy and actually are about 250 calories each. However, I love to bake for friends, family, and neighbors! These were a huge hit with everyone. Try them out and let me know what you think.

Hot Fudge Cupcakes – Ingredients

1 box chocolate cake mix (or go all Suzy Homemaker and make it from scratch)
1 12 ounce jar hot fudge ice cream topping

Buttercream Frosting – Ingredients

2 sticks butter (I use salted but many prefer unsalted), softened
4 cups powdered sugar
1 tablespoon REAL vanilla extract
4 tablespoons milk

Toppings: hot fudge + sprinkles

Hot Fudge Cupcakes – Directions

Preheat the oven to 350*F. Line muffin tin with baking cups.

Prepare the cake batter according to the directions on the package, or according to your own from-scratch recipe.

Spoon batter into prepared baking cups. Carefully add one teaspoon of room temperature hot fudge topping on the top of each cupcake.

Bake for about 16 minutes, or until toothpick comes out clean (test from the edge as the hot fudge will never come out clean on a toothpick). Place on wire racks to cool while you make your frosting.

Buttercream Frosting – Directions

Cream butter and powdered sugar together on low speed. Once incorporated, increase mixer speed and add vanilla extract and milk. Beat on medium for about 2 minutes.

If your frosting is too stiff, add more milk. If it's not stiff enough, add more powdered sugar.

I believe this cupcake was frosted with a Wilton 1M tip.

Like it? Repin it!

Hot Fudge Cupcakes

Looking for more hot fudge cupcakes? Try these:

5 Star Hot Fudge Sundae Cupcakes from Betty Crocker
Hot Fudge Oreo Cupcakes from Get Off Your Butt and Bake
Irish Cream Hot Fudge Cupcakes from Sprinkle Bakes
Peanut Butter Stuffed Hot Fudge Cupcakes from How Sweet It Is

Hot Fudge Cupcakes

If you love chocolate, these cupcakes will thrill you with each decadent bite!

  • 1 Box Chocolate Cake mix
  • 1 12 Ounce Jar Hot Fudge Ice Cream Topping
  • 2 Sticks Butter (Salted or Unsalted as preferred), softened
  • 4 C. Powdered Sugar
  • 1 Tbsp. REAL Vanilla Extract
  • 4 Tbsp. Milk
  • Hot Fudge Topping
  • Sprinkles

Preheat the oven to 350* Degrees F. Line muffin tin with baking cups.

Prepare the cake batter according to the directions on the package, or according to your own from-scratch recipe.

Spoon batter into prepared baking cups.

Carefully add one teaspoon of room temperature hot fudge topping on the top of each cupcake.

Bake for about 16 minutes, or until toothpick comes out clean (test from the edge as the hot fudge will never come out clean on a toothpick).

Place on wire racks to cool.

Make your frosting by creaming butter and powdered sugar together on low speed. Once incorporated, increase mixer speed and add vanilla extract and milk. Beat on medium for about 2 minutes. If frosting is too stiff, add a little milk. If not stiff enough, add more powdered sugar.

Frost cupcakes when cool. Decorate with drizzled hot fudge and sprinkles.

Serve and Enjoy!

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Laurie Bennett

Laurie Bennett

Site Owner
I share delicious, Weight Watchers - Friendly recipes and chat regularly about online business & blogging!!

3 Comments

  1. I like using salted because of the flavor – I think it tastes different. Some will use unsalted but then put 1/4 teaspoon salt in their recipe LOL

  2. These look delicious… cupcakes are not meant to be healthy.. they are meant to taste good!

  3. That’s what I do I use salted butter and leave off the salt. Why bother lol :) These cupcakes look good! I always love everyone elses icing lmao I need to make more though with my kitchenaid now that I have one. I creams amazingly! :)

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