Hot Fudge Cupcakes

Gather ’round, sweet devotees, because today, I’m pulling out something that’ll make your taste buds do a happy dance. It’s the Hot Fudge Cupcakes! Rich, melty chocolatey goodness trapped inside a fluffy little cake. There’s just something about the decadent molten center that’s like a surprise hug in every bite. Give this recipe a whirl and let it be your baking therapy. You might just be invited to more parties than ever once you showcase these bad boys.

Now let me spill the beans on why these cupcakes have cemented a spot in my family’s “I love you as much as chocolate” list. My husband, who notoriously avoids sweets unless it’s doused in fudge, claims he fell in love with me all over again with the very first batch. Picture this: an entire weekend afternoon devoted to perfecting these cupcakes, kids covered in flour, and, once cooled enough, fighting off tiny hands that wanted to claim every last bite.

Why You’ll Love This Hot Fudge Cupcakes

– They’re the Beyoncé of cupcakes: truly a showstopper.
– Because life’s too short not to eat cake with a surprise in the middle.
– They make you look way fancier than you really are.
– Great excuse to become friends with your neighbors—cupcake bribes!

How to Make It

Alright, buddy, hold onto your hats. Making these is as satisfying as popping bubble wrap. First, mix up your dry stuff like the cocoa powder and flour, probably in a bowl that’s almost too small ’cause, why not? Melt your chocolate and butter into a gooey love potion and stir it into sugar and eggs, which I always do in the biggest mess possible. Throw ’em in with your dry stuff, pour everything into those cupcake liners, and let your oven work its magic. Peek every now and then, try not to look desperate for chocolate. The hardest part? Waiting for them to cool, but heck, just eat one warm and embrace the sticky fingers.

Ingredient Notes

– Flour: The backbone of any cupcake. Measure it right unless you’re into hockey pucks.
– Cocoa Powder: Gets everywhere. Seriously. Worth it.
– Butter: Don’t skimp! Melty chocolate clouds need a good base.

Recipe Steps:

1. Preheat the oven to 350°F and line your muffin tin with paper liners.
2. Melt butter and chocolate, stirring until you achieve a velvet smoothness.
3. In another bowl, mix sugar and eggs like you mean it.
4. Combine everything, trying to avoid a flour explosion.
5. Scoop into liners, fill ‘em three-quarters full.
6. Bake for 12-15 minutes until cupcakes nearly wibble-wobble in the middle.
7. Cool slightly or, you know, burn your mouth ’cause patience is hard.

What to Serve It With

Tips & Mistakes

Storage Tips

Okay, leftovers go in an airtight container because chewy bits are meant to be shared. Stash ’em away unless you’re okay with breakfast cupcakes. Microwave for a sec and all’s forgiven. Pretty sure I’ve eaten worse things cold.

Variations and Substitutions

Well, I’ve been known to swap vanilla for almond extract—it’s like a surprise party minus the confetti cleanup. Want something else? Try adding a pinch of chili powder for a lil’ fireside kick. I once ran out of cocoa powder and tried instant coffee. It didn’t disappoint me or the urgent sweet tooth.

Frequently Asked Questions

Hot Fudge Cupcakes

Decadent chocolate cupcakes topped with a rich, warm hot fudge sauce perfect for any chocolate lover.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup unsweetened cocoa powder preferably Dutch-processed
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp salt
• ▢ 0.5 cup butter melted
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 0.5 cup milk whole

Hot Fudge Sauce

• ▢ 0.75 cup heavy cream
• ▢ 0.5 cup dark chocolate chips
• ▢ 2 tbsp unsalted butter
• ▢ 0.25 cup granulated sugar

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
• In a separate large bowl, whisk melted butter, eggs, vanilla extract, and milk until combined.
• Gradually add dry ingredients to wet ingredients, mixing until smooth batter forms.
• Divide batter evenly among cupcake liners and bake for 18 minutes or until a toothpick inserted comes out clean.
• While cupcakes bake, prepare the hot fudge sauce: Combine heavy cream, chocolate chips, butter, and sugar in a saucepan over medium heat.
• Stir continuously until chocolate has melted and sauce is smooth and slightly thickened, about 5 minutes.
• Let cupcakes cool slightly before drizzling warm hot fudge sauce over the top and serving.

Notes

For extra indulgence, add a scoop of vanilla ice cream on top of the cupcakes before drizzling with hot fudge sauce.