Go Back
+ servings

Hot Fudge Sundae Cupcakes

5 from 1 vote
Chocolate cupcakes are filled with a fudgy chocolate ganache, topped with my favorite mascarpone whipped cream, chopped nuts and a cherry - like a hot fudge sundae!
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 12 cupcakes


  • Cupcakes2 cups all purpose flour
  • ½ cup + 2 teaspoons dutch process cocoa powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup around 2 avocados, mashed
  • 1 cup hot water
  • Frosting4 ounces mascarpone cheese
  • ½ cup granulated sugar
  • ¼ teaspoon vanilla extract
  • 1 cup heavy cream
  • ¼ cup chopped peanuts, optional, for garnish
  • 12 maraschino cherries, for garnish
  • Chocolate Ganache¾ cup semi-sweet chocolate chips
  • ½ cup heavy cream



  • Preheat oven to 350°F. Line a muffin pan with 12 liners and set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. 
  • In a large bowl, mash avocado to make it as smooth as possible. You can toss it in a food processor to get it really smooth if you're low on time (or energy). 
  • Add sugar, vanilla and water, stir to combine until smooth with wooden spoon.
  • Using a ¼ measuring cup, pour batter into cupcake liners until almost full. Bake for 17-20 minutes (I only needed 17). A toothpick inserted into the center should come out clean, and the tops should be cracked a bit and spring back when touched. 


  • Heat the heavy cream in a small saucepan over low heat. Remove from heat, add chocolate chips and let sit for a minute.
  • Stir with whisk until smooth. Set aside.


  • In a large bowl, combine mascarpone cheese, sugar and vanilla on a high speed until completely combined.
  • Add heavy cream and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form - it may take a little while, so be patient! Set aside.
  • Now cut out the center of each of your cupcakes with a knife or a cupcake corer (I love mine!) and eat discard all but the very top of each core - you're going to plop that back on top once the cupcakes are filled.
  • Pipe chocolate ganache into the center of each cupcake until almost filled to the top, and then place the cut-out top back in its place.
  • Pipe frosting onto the top of each cupcake and garnish with chopped nuts and a cherry. Serve and enjoy!


Calories: 439kcal | Carbohydrates: 54g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 253mg | Potassium: 249mg | Fiber: 4g | Sugar: 31g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
Course Dessert
Cuisine American
Tried this recipe?Leave a comment and rating!