Fudge-Stuffed Chocolate Chip Cupcakes are a dessert that will go down in history. Amazing!
I don't make cupcakes often, but when I do, I go all out! I like to push the limits and take my cupcakes straight to flavor town. I used my Cherry Chocolate Chip Cupcakes (minus the cherries) as the base for this recipe.
After the cupcakes bake and cool completely, they get stuffed with homemade hot fudge sauce. I used the same hot fudge to top this No-Bake S'mores Cheesecake. My hot fudge recipe is easy to make and easy to eat <---I’m not kidding about that last part. I spent a good 5 minutes spooning it straight from the jar and into my face the last time I made it. It's super thick, almost ganache-like. After it's heated, it turns into molten chocolate deliciousness worthy for any ice cream sundae.
Have you ever stuffed a cupcake? I'm no newb at cupcake stuffing, but even if you are, you got this! It's super easy. The best part: you get to munch on all the innards after your efforts of hollowing out the cupcake centers--score!
Sure, you can buy a fancy cupcake corer, but a paring knife will work just fine. All you have to do is cut out a 1-inch round hole in the center that measures about 1-inch deep. After you have all of the cupcakes cored, drizzle in one teaspoon of hot fudge, give or take. The frosting will cover the pool (doesn't that sound dreamy?) of hot fudge.
If you're blessed with mad piping skills, feel free to pipe on the buttercream frosting. Or, do what I did and rustically frost each cupcake with a small cake spatula or butter knife. Let's talk about the buttercream frosting... It's laced with malted milk powder. And, as we all know, chocolate and malt create a magical combination.
These cupcakes are easy enough to make if you're looking for an everyday recipe, but they're also great for special occasions. Think birthday, holidays, or other special gatherings.
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