Hot Fudge Chocolate Cupcakes

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Hot Fudge Chocolate Cupcakes are chocolate cupcakes filled with hot fudge sauce and topped with a peppermint buttercream frosting.

The holidays may be over but that doesn't mean the most delicious pairing of chocolate and peppermint needs to go away. I could easily drink peppermint mocha coffee creamer yearround and if you're like me, these cupcakes are right up your alley.

Cupcakes on a white, red and green striped napkin.

What are hot fudge chocolate cupcakes?

Hot Fudge Chocolate Cupcakes are a box-mix chocolate cupcake dressed up with a hot fudge sauce filling and topped with a sweet peppermint buttercream frosting. Cupcakes can be garnished with crushed peppermint for extra peppermint flavor. Or if it isn't around the holidays, swap out the frosting for a classic vanilla, a salted caramel or even more chocolate if that's your thing!

Ingredients

box of chocolate cake mix
eggs
water
canola oil
vanilla extract
jar of hot fudge sauce
unsalted butter
salt
powdered sugar
peppermint extract
crushed peppermint, optional

Instructions

First, preheat the oven to 350. Line two cupcake pans with paper liners and set aside.

Then, combine cake mix ingredients as directed. Combine cake mix with eggs, water and oil as instructed on the package, either in a large bowl or the bowl of a stand mixer. Mix until combined and add in vanilla extract.

Process shot - cupcake batter in a stand mixer.

Next, bake the cupcakes. Transfer batter to prepared cupcake pans, filling each liner ⅔ of the way full. Bake according to box directions, usually 18-22 minutes. Remove from the oven and let cool.

Process shot - cupcake batter in baking tins.

After that, fill the cupcakes with hot fudge sauce. Remove the lid from the jar of hot fudge and microwave for 30-45 seconds until smooth. Cut a hole in the center of each cupcake and spoon in the sauce. Place the cupcake piece back on top.

Process shot - Cupcakes in pan filled with hot fudge sauce.

Then prepare the frosting. Beat butter in a stand mixer on medium speed until light and fluffy. Then add in powdered sugar, ½ cup at a time until fully combined. Add in peppermint extract, salt and a splash of milk or cream until frosting reaches your desired consistency.

Finally, frost the cupcakes. Transfer frosting to a piping bag fitted with a large tip and pipe frosting onto the cupcakes. If desired, add crushed peppermint on top of the cupcakes.

Frosted and decorated cupcakes in a carrying tray.

Store at room temperature for 2 days or refrigerate for 4 days.

Cupcake cut in half to show hot fudge filling in the center.

Substitutions

Devil's Fo, Vanilla or even Red Velvet cake mix can replace the chocolate cake mix if desired.
Swap peppermint frosting for vanilla, salted caramel, chocolate or pretty much any flavor of your choice.
Replace crushed peppermint on top of the cupcakes with sprinkles if desired.

Cupcakes on wooden background with striped napkin

FAQ

How do you fill cupcakes?

Use a sharp knife to cut out a hole in the center of the cupcake, tilting the knife on an angle to create a cone shape of cake to remove. Fill the cupcake with your desired filling and place the cone shape of cake back on top to create a solid piece of cake for the frosting to sit.

How do you make buttercream less sweet?

American buttercream uses a lot of powdered sugar in the recipe. I cut the sweetness by adding salt, sometimes up to ½ teaspoon in recipes making enough frosting to cover 24 cupcakes.

How do you dress up boxed cake mix?

Add a teaspoon of vanilla to the batter. You can also replace the water in cake mix with milk (equal parts).

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