There are days when you want something homemade and special, but you do not have time to start completely from scratch. These Hot Fudge Sundae Cupcakes are the perfect middle ground—easy shortcuts, but rich, bakery-style results.
A simple chocolate cake mix gets transformed with hot fudge and chocolate pudding, creating cupcakes that are moist, rich, and deeply chocolatey. Topped with a fluffy French vanilla frosting and finished with chocolate drizzle and nuts, they taste like a sundae in cupcake form.
INGREDIENTS
For the Cupcakes
- 1 box chocolate cake mix (or homemade chocolate cake batter)
- Ingredients listed on cake box (eggs, oil, water, etc.)
- 1 small box instant chocolate pudding mix
- 1/2 cup hot fudge topping
For the Frosting
- 1 cup vegetable shortening
- 1/2 cup French vanilla coffee creamer
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (more or less as needed)
Optional Toppings
- Hot fudge sauce (for drizzling)
- Chopped nuts
- Sprinkles
- Maraschino cherries
INSTRUCTIONS
1. Make the Cupcakes
Preheat oven and prepare cupcake liners according to cake mix directions.
Prepare the chocolate cake batter according to package instructions.
Once mixed, stir in the dry chocolate pudding mix and hot fudge topping until fully combined.
Divide batter evenly into cupcake liners and bake according to package directions, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely before frosting.
2. Make the Frosting
In a mixing bowl, beat the shortening, French vanilla creamer, and vanilla extract until smooth and creamy.
Gradually add powdered sugar, mixing on low speed until fully incorporated. Increase speed and beat until light and fluffy.
Adjust consistency as needed by adding a little more powdered sugar (to thicken) or creamer (to thin).
3. Assemble
Frost cooled cupcakes generously.
Drizzle with hot fudge sauce and top with chopped nuts, sprinkles, or a maraschino cherry if desired.
NOTES & TIPS
- Do not skip cooling: Frosting will melt if cupcakes are even slightly warm.
- Pudding mix tip: The dry pudding mix makes the cupcakes extra moist and helps them stay fresh longer.
- Hot fudge consistency: If your fudge is thick, warm it slightly so it mixes evenly into the batter.
- Frosting texture: This frosting is similar to a bakery-style “whipped icing.” If you prefer a sweeter frosting, replace shortening with half butter.
- Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days.
- Make ahead: Cupcakes can be baked a day in advance and frosted before serving.
HOT FUDGE SUNDAE CUPCAKES
For the Cupcakes
- 1 box chocolate cake mix (or homemade chocolate cake batter)
- Ingredients listed on cake box (eggs, oil, water, etc.)
- 1 small box instant chocolate pudding mix
- 1/2 cup hot fudge topping
For the Frosting
- 1 cup vegetable shortening
- 1/2 cup French vanilla coffee creamer
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (more or less as needed)
Optional Toppings
- Hot fudge sauce (for drizzling)
- Chopped nuts
- Sprinkles
- Maraschino cherries
1. Make the Cupcakes
Preheat oven and prepare cupcake liners according to cake mix directions.
Prepare the chocolate cake batter according to package instructions.
Once mixed, stir in the dry chocolate pudding mix and hot fudge topping until fully combined.
Divide batter evenly into cupcake liners and bake according to package directions, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely before frosting.
2. Make the Frosting
In a mixing bowl, beat the shortening, French vanilla creamer, and vanilla extract until smooth and creamy.
Gradually add powdered sugar, mixing on low speed until fully incorporated. Increase speed and beat until light and fluffy.
Adjust consistency as needed by adding a little more powdered sugar (to thicken) or creamer (to thin).
3. Assemble
Frost cooled cupcakes generously.
Drizzle with hot fudge sauce and top with chopped nuts, sprinkles, or a maraschino cherry if desired.