Hot Fudge Sundae Cupcakes

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Some people live for hot fudge sundaes all summer long. But then the seasons change and it’s too cold for ice creamy treats. 

Instead of lamenting, you can use that summer ice cream shop inspiration to make these hot fudge sundae cupcakes. 

Besides, it’s kind of hard to make hot fudge sundaes for all the kids in the class. With hot fudge cupcakes, you get to give them this kind of amazing treat. And your kids will be remembered as the ones with the mom that does the best baking.

Of course, they won’t know it all starts with a box. Or a special blend of hot fudge sundae morsels. Oh yes, those exist! Get ready to unite cupcakes with hot fudge sundaes in a blissfully dreamy way that will make everyone declare it their favorite dessert of all time!

What You Will Need for Hot Fudge Cupcakes

• Devil’s food cake box mix
• Water
• Cooking oil
• Eggs
• Nestle Toll House Hot Fudge Sundae Morsels & More
• Frosting – Make it from room temperature unsalted butter, confectioners’ sugar, and Italian Sweet Crème Coffee Creamer.
• Cupcake liners
• Piping bag

Make Your Own Hot Fudge Cupcakes

Making hot fudge cupcakes begins as any other cupcake by preheating and lining your cupcake tin. You’ll put the cake mix into a large mixing bowl with water, eggs, and oil. Then you’ll mix it on medium for a minute.

You’ll fold half a cup of those tasty morsels in there and then add the batter into the cupcake tin. Make sure you keep them only 2/3 full, otherwise they’ll overflow when baked. Top each one off with more of those morsels then bake. 

Remember, you need to let these cool completely before you frost. It’s hard to be patient, we know, but if you don’t wait, your frosting will melt off. 

As these cool, you can get busy making the frosting. It’s best to beat the butter with a stand mixer or hand mixer. Use the high setting for 2 minutes which should get it light and fluffy. Next, the powdered sugar goes in. You’ll alternate the addition of the powdered sugar with that coffee creamer until it’s smooth and you get small stiff peaks.

Put this in a piping bag and you can frost your hot fudge cupcakes. The final addition to your 24 perfect hot fudge cupcakes will be topping them with those remaining morels. Then you can trot this plate out to your dessert table. The full steps for creating hot fudge cupcakes follow below! 

Cupcake Ingredients:

Makes 24 cupcakes

• 1 Devil’s Food cake mix
• 1 cup water
• 1/3 cup cooking oil
• 3 eggs
• 3/4 cup Nestle Toll House Hot Fudge Sundae Morsels & More (I got mine at Walmart), divided
• Cupcake liners

Frosting Ingredients:

• 1 ½ sticks room temperature unsalted butter
• 3-4 cups confectioners’ sugar
• 3 tablespoons Italian Sweet Crème Coffee Creamer (I use the Walmart brand, but Coffee Mate makes one as well)
• 1/3 cup Morsels for topping

Directions:

Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking liners. 

Step 1: In a large mixing bowl, add cake mix, water, eggs, and oil. Using an electric hand or stand mixer, mix on medium for 1 minute or until ingredients are thoroughly combined. 

Step 2: Fold in the ½ cup of the morsels.

Steps 3-4: Add batter into the muffin tin until each is about 2/3 full. Sprinkle with the remining ¼ cup of the morsels. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. 

Directions For Frosting:

Steps 5:  In a large mixing bowl and using an electric or stand mixer, beat the butter on high for 2 minutes or until light and fluffy. 

Step 6: Add in the powdered sugar, alternating with the sweet cream coffee creamer until smooth and forms small stiff peaks. 

Step 7: Add frosting to piping bag and frost cupcakes. 

Step 8: Top the cupcakes with the remaining morsels. Enjoy!

Hot Fudge Sundae Cupcakes with Sweet Cream Frosting

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Ingredients

Cupcake Ingredients:

• 1 Devil’s Food cake mix
• 1 cup water
• 1/3 cup cooking oil
• 3 eggs
• 3/4 cup Nestle Toll House Hot Fudge Sundae Morsels & More (I got mine at Walmart), divided
• Cupcake liners

Frosting Ingredients

• 1 ½ sticks room temperature unsalted butter
• 3-4 cups confectioners’ sugar
• 3 tablespoons Italian Sweet Crème Coffee Creamer (I use the Walmart brand, but Coffee Mate makes one as well)
• 1/3 cup Morsels for topping

Instructions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking liners. 
2. Step 1: In a large mixing bowl, add cake mix, water, eggs, and oil. Using an electric hand or stand mixer, mix on medium for 1 minute or until ingredients are thoroughly combined. 
3. Step 2: Fold in the ½ cup of the morsels.
4. Steps 3-4: Add batter into the muffin tin until each is about 2/3 full. Sprinkle with the remaining ¼ cup of the morsels. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow cooling completely before frosting. 

Directions For Frosting:

1. Steps 5:  In a large mixing bowl and using an electric or stand mixer, beat the butter on high for 2 minutes or until light and fluffy. 
2. Step 6: Add in the powdered sugar, alternating with the sweet cream coffee creamer until smooth and forms small stiff peaks. 
3. Step 7: Add frosting to a piping bag and frost cupcakes. 
4. Step 8: Top the cupcakes with the remaining morsels. Enjoy!
5. Makes 24 cupcakes

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