Hot Fudge Sundae Cupcakes

Yes.. that is what I said..

HOT. FUDGE. SUNDAE. CUPCAKES.

A couple years ago, my SIL and MIL got me the Better Homes and Gardens cupcakes magazine. There are 150 sweet, slap-your-grandmama, recipes and this is one that I have tried several times.

Every time, they have been wonderful, and the last batch I made, Coach said they were probably the best cupcakes I have ever made. 

I must admit, too, they are SO GOOD I couldn't keep this to myself.. I had to share. 

ENJOY!

ingredients

• 12-layer-size package chocolate cake mix
• 112 ounce jar hot fudge ice cream topping
• 1 - 216 ounce can creamy white frosting
• 1/2cup  semisweet chocolate pieces*
• 1teaspoon  shortening*
• Chopped nuts
• 110 ounce jar maraschino cherries with stems, well drained

directions

1.Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.

2.Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.

3.Bake for 16 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

4.Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.

5.In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.

6.Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake. Makes 24 (2-1/2-inch) cupcakes.

*Test Kitchen Tip:

• If desired, use Smucker's Magic Shell instead of melting the semisweet chocolate pieces and shortening.

Let me add that I have tried to make them with Fage yogurt. You can substitute eggs and oil for the greek yogurt plus one cup of water. 

(I have tried this with other cupcakes and they come out of the oven great!)

However, I don't recommend it with these. The cake batter is such a whipped consistency that the hot fudge topping won't settle into the batter. Instead, it remains on top and as it cooks it overflows onto the muffin pan.. needless to say the cupcakes don't rise either as they should.

Huge. Mess.

I would say that they are NOT made to be healthy in any way.. 

I mean how could you ever make a hot fudge sundae healthy?

So with that being said you should probably just enjoy them as the recipe calls for!

Let me know how yours turn out!