TOP RECIPE SEARCHES
Salmon, Bbq Sauce, Baked Salmon
Hot Fudge Sundae Cupcakes

Submitted by:

Life as a Lofthouse

Articles You May Find Interesting

Cranberries: Think Outside the Can

What standard holiday side dish is so nutrient-packed and heart-healthy that it deserves more of a starring role in your meal? The answer: cranberries, which make their appearance October through...

Don’t Be in the Dark When You Work Out

Daylight and weather can often affect your workout routine. When it’s dark or the weather is nasty, many people choose to take their workouts inside; but you can still have a safe and effective...

A Quickie Breakfast

Winter time is a great time for a hot breakfast ... These days I gravitate toward whole grains. To me, they taste better than refined ones, but they’re also antioxidant-packed and high in fiber. So...

Recipe Ingredients

FOR CUPCAKES:
1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/4 cup Smart Balance® Blended Butter Sticks
1 3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup milk (can use 2%)

 

FOR CLASSIC BUTTERCREAM FROSTING:
1/2 cup Smart Balance® Blended Butter Sticks, softened
5 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
Pinch of salt

 

FOR HOMEMADE HOT FUDGE:
1/2 cup Smart Balance® Blended Butter Sticks
1/4 cup cocoa powder
1 1/2 cup granulated sugar
6 oz evaporated milk
1/2 tsp vanilla

Recipe Steps

CUPCAKES:
Preheat oven to 325° degrees. Line muffin cups with foil or paper liners and set aside.

 

In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt and set aside.

 

In a large bowl or stand mixer, cream butter and sugar together until combined.

 

Beat in eggs, one at a time, just until combined.

 

Add in vanilla.

 

Gradually add the flour mixture, and the milk, beating on low speed, until just combined (Don't over mix.)

 

Fill the muffin cups about 2/3 full of batter.

 

Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean.

 

Let cupcakes cool completely before frosting.

 

CLASSIC BUTTERCREAM FROSTING:
In a large bowl, beat the butter and 2 cups of powdered sugar together, on low speed, until creamy and combined.

 

Pour in the milk, vanilla and salt and another 2 cups powdered sugar.

 

Beat until creamy and the consistency you prefer. (I like mine thicker, so I use all 5 cups of the powdered sugar.)

 

Frost the cooled cupcakes.

 

HOMEMADE HOT FUDGE:
In a medium saucepan, add the butter, cocoa powder, sugar and evaporated milk.

 

Heat on medium heat, whisking constantly until butter melts and mixture comes to a boil.

 

Let boil for 8-10 minutes, whisking constantly, until mixture thickens.

 

Remove from heat and stir in vanilla extract.

 

Let stand for at least 15 minutes to cool slightly, before drizzling on the frosted cupcakes.

 

Nutrition Facts

Makes 20 servings. (1 cupcake per serving)

 

[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 410
Fat 12g
Saturated Fat 5g
Trans Fatty Acid 0g
Poly Fat 2g
Mono Fat 3g
Cholesterol 35mg
Sodium 225mg
Carbohydrates 73g
Dietary Fiber 1g
Total Sugars 64g
Protein 3g