Buttercream & Frosting, Chocolate, Cupcakes, Desserts

Hot Fudge Cupcakes

July 20, 2011

 

Monday I showed you this incredible Hot Fudge.  Hot fudge is the ultimate topping for Ice Cream.  But it can be used for more than just topping ice cream!  One example is to incorporate them into cupcakes.  You can either fill the cupcakes with the hot fudge or drizzle the cupcakes with hot fudge.  For these particular cupcakes I decided to drizzle them.  And to make them more fudgy, I incorporated chocolate chips into the batter.  The chocolate chips melt into the batter and create a gooey texture.  Then the hot fudge adds another gooey-sticky-chocolaty element to the cake.
The frosting I used for this cake is my new favorite buttercream.  I am making that buttercream for a lot of my new desserts.  I love it!  The texture is perfect, and the sweetness to buttery ratio is just right.  I frosted the cupcakes to make the frosting look like ice cream.  Sort of like a hot fudge sundae.  If you really want to make these like hot fudge sundae cupcakes, you can make a whipped cream frosting instead of buttercream, and then add a cherry on top.  And maybe some nuts :).

 

I really liked the way these cupcakes turned out.  I would love to play around more with the hot fudge and next time fill the cupcakes with the hot fudge.  But I really liked how the chocolate chips added the fudgyness (is that a word?!) as well.

I ate these cupcakes with a spoon because they are little messy.  But that’s one of the features I like the best!

Hot Fudge Cupcakes
For Printable Recipe, Click here!
Makes: about 18 cupcakes
For the Cake
2 cups Sugar
1 ¾ cups All Purpose Flour
¾ cup Cocoa Powder
1 ½ tsp. Baking Powder
1 ½ tsp. Baking Soda
1 tsp. Salt
2 Eggs
1 cup Milk
½ cup Olive Oil
2 tsp. Pure Vanilla Extract
1 cup Boiling Water
½ cup chocolate chips
Buttercream Frosting
1 ½ cups (3 Sticks) Unsalted Butter (Softened)
3 cups Confectioners Sugar
1/8 tsp. Salt
1 tsp. Pure Vanilla Extract
Hot Fudge Sauce, for drizzling
Colorful sprinkles, for topping
Preheat the oven the 350 degrees F.  Place cupcake liners in 2 cupcake pans.
To make the cupcakes, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt, in a large bowl.  Set aside.
In the bowl of a stand mixer, combine the eggs, milk, olive oil, and vanilla.  Gradually add the dry ingredients until the mixture is fully incorporated.  You will have to stop the mixer a couple times to scrap down the bowl.  Add the boiling water and mix until the batter is smooth.  Don’t worry if your batter is watery – it is supposed to be thin.
Pour the batter into the cupcake liners.  Bake for about 15-20 minutes, until a toothpick inserted in a cupcake comes out clean.  Cool in the pans for about 10 minutes and them remove from the pan.  Cool until each cupcake reaches room temperature.
While the cakes are cooling make the buttercream, cream the butter in the bowl of stand mixer fitted with the whisk attachment.  Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated.  Add the vanilla and whisk until the mixture is light and fluffy, about 5 minutes – you may need to stop the mixer and scrape down the sides of the bowl a couple times.  I sometimes whisk the buttercream longer than 5 minutes.  Just make sure it is very fluffy before you stop whisking.
Frost the cupcakes as desired.  Drizzle with hot fudge and then sprinkle with colorful sprinkles.  Serve and Enjoy :)!
Cake and frosting recipes adapted from Annie Eats.

You Might Also Like...

Homemade Peanut Butter Cups
Boston Cream Pie
Shortbread Cookie Ice Cream Sandwiches
  • Melissa July 20, 2011 at 2:19 pm

    DELISH!
    I wish Mike liked chocolate so I can make these for his birthday! grrr
    They look so tasty! Maybe I’ll just make them anyways 🙂

  • Patti July 20, 2011 at 2:58 pm

    Patti loves chocolate, and I think Melissa should make them for her 🙂
    They look delicious

  • Anonymous July 23, 2011 at 10:33 pm

    1 1/2 cups butter = 3 sticks (in your buttercream recipe). 2 cups = 4 sticks or 1 pound.

  • Krissy's Creations July 24, 2011 at 12:48 am

    @Anonymous

    Sorry for the butter mistake in the recipe :/… Thanks for catching it! I totally knew that 1 1/2 cups is 3 sticks of butter I was just typing too fast – I need to slow it down! That’s what makes this buttercream recipe so easy to remember — 3 sticks of butter and 3 cups of confectioners sugar.
    Thanks again! Enjoy :)!

  • Creatrish July 27, 2011 at 8:06 pm

    Your recipe is Yummy! here are my cupcakes with your recipe! http://creatrish.blogspot.com/2011/07/holiday-day-23-pin-real-life.html

  • Krissy's Creations July 27, 2011 at 8:28 pm

    @Creatrish

    Creatrish,
    Wow they look GREAT! I’m so glad to hear you enjoyed the recipe :)!

  • Siobhan August 10, 2011 at 9:14 pm

    I made these last night as mini muffins. I managed to get 58 of them!! I forgot to add the chocolate chips so I added them after I had done one batch. I found that the chocolate chips sunk to the bottom but they would probably have been more melted by the boiling water I suppose if I had done it correctly. I didn’t use your icing because I had a chocolate ganache left over and it tasted great with them. Thanks for the recipe.

  • Krissy's Creations August 10, 2011 at 11:10 pm

    @Siobhan
    Siobhan,
    SO glad to hear you made these cupcakes! Wow, the recipe yields so many mini cupcakes! Sounds yummy with the chocolate ganache 🙂

  • Anonymous December 30, 2012 at 11:38 pm

    This chocolate cupcake came out great! Instead of drizzling the cupcake with the hot fudge, I made a hole in the middle of the cupcake and poured some hot fudge inside. Then I topped it off with my cream cheese frosting. Came out great!