Hot Fudge Sundae Cupcakes...

by Ashton

Hot Fudge Sundae Cupcakes RecipeIngredients For the Cake:

• 1 box devil’s food cake mix
• 1 small pkg instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup chocolate milk (the good kind)
• 1 tsp vanilla
• 2 cups semi-sweet chocolate chips

For the Buttercream:

• 1/2 c. butter, room temperature or margarine
• 1/2 c. shortening
• 4 c. powdered sugar
• 1 tsp. vanilla
• 2-3 tbsp. milk

For the Hot Fudge:

• 1 cup semi-sweet chocolate chips
• approximately 1 cup heavy whipping cream (don’t measure it out)

Toppings:

• Red Pretzel M&Ms for the Cherries
• Sprinkles

Instructions For the Cake:

Mix all ingredients until smooth batter forms, reserving the chocolate chips.
Mix in the chocolate chips with spatula.
Divide evenly among 24 cupcake liners. Bake at 350º for 20-25 minutes until toothpick inserted comes out clean.
Let cool before frosting.

For the Buttercream:
Whisk together the shortening and butter or margarine until smooth.
Alternately add the powdered sugar, one cup at a time, and the liquids– whisking in between additions until smooth.

For the Hot Fudge:
Place the chocolate chips in a microwave safe bowl.
Pour in the whipping cream until just barely level with the chocolate chips– you should still be able to see the chocolate chips.
Microwave for 60 seconds.
Whisk for 1-2 minutes until smooth and thick. It will continue to thicken as it cools.

Assembly:
Use a 1M tip to pipe buttercream on the cupcakes.
Spoon the chocolate over top each cupcake.
Top with an M&M and sprinkles.

Enjoy!