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Hot Fudge Cupcakes #Recipe
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!
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!
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Ingredients
- 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
Instructions
- 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!
Tried this recipe?Mention @slapdashmom1 or tag #slapdashmom!
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.
SlapDashMom says
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
Brittany Nicole says
These look delicious… cupcakes are not meant to be healthy.. they are meant to taste good!
MzBaker says
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! :)