Description
Deliciously rich and fudgy cupcakes made with three types of chocolate, topped with decadent brownie frosting and hot fudge.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 box brownie mix (for frosting)
- 1/2 cup hot fudge
- Brownie chunks for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
- Melt the butter and mix in the sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine flour, cocoa powder, and salt in another bowl. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely in the pan.
- Prepare the brownie mix according to package directions for frosting.
- Drizzle hot fudge over the frosted cupcakes and add brownie chunks.
Notes
For a dairy-free version, use coconut oil instead of butter and dairy-free chocolate chips. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg