Hot Fudge Chocolate Cupcakes

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Chocolate Cupcakes filled with hot fudge sauce and topped with peppermint buttercream and crushed peppermint.

Prep Time30

Cook Time20

Total Time50

Course: Cupcakes

Cuisine: American, christmas

Keyword: chocolate and peppermint cupcakes, chocolate filled cupcakes, hot fudge filled cupcakes

Servings: cupcakes

Calories: 381kcal

Preheat the oven to 350 and line two cupcake pans with paper liners.
Combine cake mix, eggs, water and canola oil in a stand mixer and mix until batter forms. Then add in vanilla extract.
1 box chocolate cake mix, 3 large eggs, 1 cup water, ½ cup canola oil, 1 teaspoon vanilla extract
Transfer batter to cupcake pans, filling up each liner ⅔ of the way full. Bake for 18-22 minutes or according to package directions.
Remove cupcakes from oven and let cool. Use a sharp knife to cut out the center of the cupcake, cutting on an angle to create a cone shape. Warm hot fudge sauce until spoonable and spoon into cupcake. Place the cone-shaped piece of cupcake bake on top. Repeat with remaining cupcakes.
10 oz jar hot fudge sauce
Add butter to a stand mixer and beat on medium speed until light and fluffy. Then add in powdered sugar ½ cup at a time. Add in peppermint extract and salt. If frosting is too thick, add in milk to thin to desired consistency.
24 tablespoon unsalted butter, 5 cups powdered sugar, 1 teaspoon peppermint extract, ½ teaspoon salt, 1 tablespoon milk
Transfer frosting to a piping bag fitted with a large tip and pip frosting onto cupcakes. Sprinkle crushed peppermint on top if desired.
¼ cup crushed peppermint