Hot Fudge Sundae Cupcakes
These Hot Fudge Sundae Cupcakes are so easy to whip up. Kids and grown-ups will both love this no-melt version of an ice-cream sundae in cupcake form.
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Ingredients
- chocolate or vanilla cupcakes, baked and cooled
- vanilla buttercream
- chocolate ganache (or store-bought fudge sauce)
- sprinkles
- pretzel M&M candies, just the reds
Directions
- Use the Wilton 1M tip to pipe the buttercream onto the cupcakes.
- Drizzle ganache or fudge sauce over the cupcakes using a spoon.
- Add sprinkles and a cherry (or a red Pretzel M&M)!

Hot Fudge Sundae Cupcakes
These yummy cupcakes are so easy to whip up. Kids and grown-ups will both love this no-melt version of an ice-cream sundae in cupcake form.
Ingredients
Chocolate Cupcakes
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot water
- 2 1/4 cups all-purpose flour*
- 1 2/3 cups Dixie Crystals Extra Fine Granulated Sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 3 eggs, room temperature
- 1 tablespoon vanilla extract
Vanilla Buttercream
- 1/2 cup butter, softened
- 1/2 cup shortening
- 4 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
Chocolate Ganache
- 2 cups high quality chocolate
- 3/4 cup heavy whipping cream
Toppings
- Sprinkles
- Red Pretzel M&Ms (for the cherry on top)
Instructions
Chocolate Cupcakes
- Preheat oven to 350ºF. Prepare a cupcake tin with liners and light coat of nonstick cooking spray.
- In small bowl, whisk together cocoa powder and hot water until smooth. Set aside.
- In a separate bowl whisk flour, granulated sugar, baking soda, baking powder, and salt together. Set aside.
- In a bowl large enough to hold all ingredients, whisk oil, eggs, vanilla, and sour cream together. Gently stir in dry ingredients until batter forms.
- Scoop 1/4 cup of batter per cupcake into prepared baking tin. Bake for 20-22 minutes until an inserted toothpick comes out clean.
- Let cool completely before frosting.
- For frosting, use an electric mixer to whisk together vegetable shortening and butter until smooth.
- Add 1 cup of powdered sugar, cocoa powder, and about half of cream or milk. Whisk at a high speed until smooth.
- Add remaining powdered sugar, cream or milk, and vanilla extract. Whisk at a high speed and scrape down sides of bowl as needed.
- If needed, add milk one tablespoon at a time until desired consistency is reached.
Vanilla Buttercream
- In a stand mixer, whisk together the butter and the shortening, scraping down the sides as needed, until smooth and blended.
- Add 1 cup powdered sugar and 1 tbsp milk, whisk until smooth.
- Add 1 cup powdered sugar and 1 tbsp vanilla, whisk until smooth.
- Add 1 cup powdered sugar and 1 tbsp milk, whisk until smooth.
- Add 1 cup powdered sugar and 1 tbsp milk, whisk until smooth.
- Be sure to scrape down the sides as needed when mixing!
Chocolate Ganache
- Over medium-high heat, stir the chocolate and the cream consistently. Be sure to scrape the bottom and edges well. Stir until melted and smooth (I like to use a whisk).
- You could also heat this up in the microwave in 30 second increments, stirring in between each rotation in the microwave until smooth and melted.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 426Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 48mgSodium: 205mgCarbohydrates: 47gFiber: 1gSugar: 35gProtein: 4g
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