Hot Fudge Sundae Cupcakes

Hot Fudge Sundae Cupcakes

Convenient purchased ingredients make it easy to treat the gang to these rich and wonderful sundae-like cupcakes. They'll also make it easy for you to become the most popular baker in town. Opt for reduced fat ingredients if you like.

Recipe from Better Homes and Gardens
SERVINGS
24
SERVING SIZE
1  cupcake
YIELD
24 (2-1/2 inch) cupcakes
PREP TIME
40 mins

Hot Fudge Sundae Cupcakes

Convenient purchased ingredients make it easy to treat the gang to these rich and wonderful sundae-like cupcakes. They'll also make it easy for you to become the most popular baker in town. Opt for reduced fat ingredients if you like.

Hot Fudge Sundae Cupcakes
SERVINGS
24
SERVING SIZE
1  cupcake
YIELD
24 (2-1/2 inch) cupcakes
PREP TIME
40 mins
Ingredients
  • 1   2-layer-size package chocolate cake mix
  • 1  12  ounce jar hot fudge ice cream topping
  • 1 - 2  16  ounce can creamy white frosting
  • 1/2  cup semisweet chocolate pieces*
  • 1   teaspoon shortening*
  •  Chopped nuts
  • 1  10  ounce jar maraschino cherries with stems, well drained
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Directions
1. 
Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.
2. 
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.
3. 
Bake for 16 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. 
Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.
5. 
In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.
6. 
Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake. Makes 24 (2-1/2-inch) cupcakes.

Tip

  • *Test Kitchen Tip:

    If desired, use Smucker's Magic Shell instead of melting the semisweet chocolate pieces and shortening.

nutrition information

Per Serving: cal. (kcal) 291, Fat, total (g) 11, chol. (mg) 27, sat. fat (g) 4, carb. (g) 46, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 33, pro. (g) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Folate (µg) 16, sodium (mg) 220, Potassium (mg) 49, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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