Hot Fudge Sundae Cupcakes Recipe

Hot Fudge Sundae Cupcakes Recipe

How To Make Hot Fudge Sundae Cupcakes

Moist and fluffy chocolate cake paired with rich and creamy buttercream frosting makes an irresistible and decadent hot fudge sundae cupcakes.

Preparation: 30 minutes
Cooking: 20 minutes
Cool Time: 5 minutes
Total: 55 minutes



  • ¾cupgranulated sugar
  • ¼cuplight brown sugar,packed
  • ¼cupunsweetened cocoa powder,plus 2 tbsp
  • ½tspbaking soda
  • ¼tspsalt
  • ½cupboiling water
  • ¼cupcanola oil,+ 2 tbsp
  • 1large egg
  • 1large egg yolk
  • tspvanilla extract
  • 1cupall purpose flour
  • tbspmilk
  • 3tbspsour cream

For Chocolate Sauce and Toppings:

  • cupsemi sweet chocolate chips
  • ¼cupheavy cream
  • ¼cupmixed nuts,(peanuts, cashews, almonds, walnuts), chopped
  • 12maraschino cherries,with stems

For Vanilla Bean Buttercream Frosting:

  • ¾cupbutter,at room temperature, ½ cup unsalted and ¼ cup salted
  • ½seeds vanilla bean
  • 1tspvanilla extract
  • cupspowdered sugar
  • 2tbspheavy cream


  1. Preheat oven to 350 degrees F.

  2. In a large, heat-proof mixing bowl, whisk together granulated sugar and brown sugar (lumps are fine), then whisk in cocoa powder, baking soda, and salt. Carefully pour boiling water into the cocoa mixture and immediately whisk to blend well for about 15 to 20 seconds. Allow cooling for about 5 minutes.

  3. Using an electric hand mixer set on low speed, blend in canola oil for about 10 seconds until combined. Add eggs to cocoa mixture and blend on low speed just for about 5 seconds until combined.

  4. Add egg yolks and vanilla extract, then blend just to combine. Add flour and blend just until combined. Pour in milk and sour cream and blend for about 1 minute on low speed.

  5. Divide batter among 12 paper-lined muffin cups, filling each cup about ⅔ full. Bake in preheated oven for about 18 to 20 minutes until a toothpick inserted into the center of a cupcake comes out clean.

  6. Cool several minutes in the muffin tin, then transfer to a wire rack and allow to cool completely. Transfer to an airtight container after about 25 minutes of cooling to seal in moisture (optional).

  7. Once cool, pipe Vanilla Bean Buttercream Frosting over cupcakes and drizzle each with chocolate sauce and sprinkle with nuts. Add another small bit of frosting and top with a maraschino cherry.

Chocolate Sauce:

  1. Place chocolate chips in a heat-proof bowl. Bring cream just to a boil in a small saucepan, then carefully pour hot cream over chocolate chips. Stir until melted. Cool slightly or until it’s not so runny.

Vanilla Bean Buttercream Frosting:

  1. In the bowl of an electric stand mixer with a paddle attachment, whip butter with vanilla bean seeds on medium-high speed until nearly white and very fluffy.

  2. Blend in vanilla extract. Add in 1 cup of the powdered sugar, and heavy cream then mix at low speed until combined.

  3. Add remaining powdered sugar and blend at low speed until combined. Increase speed to medium and beat for about 5 to 6 minutes, frequently scraping down the sides and bottom of the bowl, until very light and fluffy.


  • Calories: 426.59kcal
  • Fat: 23.54g
  • Saturated Fat: 11.22g
  • Trans Fat: 0.48g
  • Monounsaturated Fat: 8.62g
  • Polyunsaturated Fat: 2.39g
  • Carbohydrates: 53.46g
  • Fiber: 1.64g
  • Sugar: 42.65g
  • Protein: 3.32g
  • Cholesterol: 73.46mg
  • Sodium: 118.20mg
  • Calcium: 32.64mg
  • Potassium: 105.06mg
  • Iron: 1.17mg
  • Vitamin A: 146.61µg
  • Vitamin C: 0.08mg
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