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–+ servings
Hot Fudge Poke Cupcakes

Hot Fudge Poke Cupcakes

Moist chocolate cupcakes poked and soaked with sweetened condensed milk and hot fudge then topped with fluffy whipped topping
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 24

INGREDIENTS

Chocolate Cupcakes

  • 1 box chocolate cake mix 15.25 oz
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 24 paper cupcake liners.

Hot Fudge Poke Filling

  • 1 can sweetened condensed milk 14 oz
  • 1 cup hot fudge sauce warmed
  • 1 tsp vanilla extract optional.

Topping And Garnish

  • 2 cups whipped topping thawed
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped walnuts or pecans optional
  • chocolate sprinkles optional
  • maraschino cherries optional.

INSTRUCTIONS

Bake Cupcakes

  • heat oven to 350 F and line a 12 cup muffin pan with liners then repeat for a second batch or use two pans
  • mix cake mix with eggs water and oil until smooth then divide batter evenly among liners filling each about two thirds full
  • bake until a toothpick comes out clean 16 to 20 minutes then cool in pan 10 minutes and transfer to a rack.

Poke And Fill

  • while cupcakes are still warm poke 6 to 8 deep holes in each cupcake using the handle of a wooden spoon or a skewer
  • whisk sweetened condensed milk with vanilla if using then spoon about 2 tsp over each cupcake letting it soak into the holes
  • spoon warm hot fudge sauce over each cupcake about 2 tsp letting it fill the holes and set
  • refrigerate at least 1 hour to fully absorb and firm.

Top And Serve

  • spread or pipe whipped topping over chilled cupcakes
  • garnish with mini chocolate chips and optional nuts sprinkles or cherries
  • keep refrigerated until serving and serve chilled or slightly cool.

Notes

1. Warm hot fudge just until pourable to avoid melting the cupcakes or topping; Use homemade whipped cream instead of whipped topping by whipping 1 1/2 cups cold heavy cream with 2 to 3 tbsp powdered sugar to stiff peaks; For extra chocolate use chocolate cake mix plus 1/2 cup mini chocolate chips folded into batter; Store covered in the refrigerator up to 3 days or freeze unfrosted cupcakes up to 2 months and fill and top after thawing

Nutrition

Calories: 280kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g