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Hot Fudge Sundae Cupcakes

Hot Fudge Sundae Cupcakes - recipe card
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Indulgent chocolate cupcakes filled with a warm, gooey hot fudge center and topped with vanilla whipped cream and a maraschino cherry. This dessert captures the classic sundae experience in a perfectly portioned cupcake form, offering rich cocoa flavor with a creamy, decadent finish.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 large egg
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup hot water
  • 1/4 cup heavy cream (for hot fudge)
  • 1/4 cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract (for hot fudge)
  • Pinch of kosher salt
  • 1/2 cup heavy cream (for whipped topping)
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract (for whipped topping)
  • 4 maraschino cherries with stems, drained

Instructions

  1. Preheat oven to 350°F (177°C). Line a 4-cup muffin tin with paper liners. This temperature ensures the cupcakes rise evenly without over-browning the edges.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and kosher salt until well combined. Sifting is not necessary, but whisking aerates the dry ingredients for a lighter crumb.
  3. In a large bowl, whisk together granulated sugar, brown sugar, egg, milk, oil, and vanilla extract until smooth and emulsified. The mixture should look glossy, about 30 seconds.
  4. Add the dry ingredients to the wet mixture and stir with a rubber spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine. Overmixing develops gluten, making cupcakes tough.
  5. Pour the hot water into the batter and fold gently until incorporated. The batter will thin out; this is correct. Hot water helps bloom the cocoa for a deeper chocolate flavor.
  6. Divide batter evenly among the 4 liners, filling each about 2/3 full. Bake on the center rack for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
  7. While cupcakes cool, make the hot fudge. In a small saucepan over low heat, combine heavy cream, chocolate chips, and butter. Stir constantly with a silicone spatula until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Do not let it simmer; low heat prevents scorching.
  8. Remove the hot fudge from heat and stir in vanilla and a pinch of salt. Let cool for 5 minutes until slightly thickened but still pourable. It will continue to thicken as it cools.
  9. Once cupcakes are completely cool, use a small knife or a cupcake corer to cut a 1-inch-deep cone from the center of each cupcake. Reserve the cut-out pieces. Fill each cavity with about 1 tablespoon of the hot fudge, then replace the top cut-out (trim off excess if needed) to seal the filling.
  10. In a chilled mixing bowl, combine 1/2 cup heavy cream, powdered sugar, and 1/4 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Soft peaks should hold their shape briefly but droop slightly; do not overwhip to stiff peaks or the cream may turn buttery.
  11. Transfer the whipped cream to a piping bag fitted with a star tip (or use a spoon). Pipe a generous swirl onto each filled cupcake, covering the top completely.
  12. Place a maraschino cherry on top of each whipped cream swirl. Serve immediately for the best texture, or refrigerate for up to 4 hours before serving to allow the fudge to set slightly.
  13. For an extra sundae touch, drizzle a little extra hot fudge over the whipped cream just before serving. Warm the remaining fudge slightly (about 10 seconds in the microwave) if it has become too thick.

Notes

Store assembled cupcakes in the refrigerator in an airtight container for up to 2 days. The whipped cream will soften over time, so best served within 4 hours. Cupcakes (without filling and topping) can be frozen for up to 1 month; thaw at room temperature before filling and topping. To reheat leftover hot fudge, microwave in 10-second intervals, stirring between each, until warm and pourable.

Nutrition

Keywords: hot fudge sundae cupcakes, chocolate cupcakes, hot fudge, whipped cream, maraschino cherry, dessert, baking, American dessert, chocolate dessert, sundae-inspired, cupcake recipe, homemade hot fudge

Find it online: https://copycatkitchenco.com/hot-fudge-sundae-cupcakes/