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Photo of Baked fudge bar cupcakes by WW

Baked fudge bar cupcakes

3
Points® value
Total Time
1 hr
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy
Turn fudge bars into these super-easy, 4-ingredient cupcakes. Change up the garnishes to create your own tasty combinations like chocolate aerosol whipped cream and crushed freeze-dried strawberries or your favourite crushed cookies or candy bars.

Ingredients

Chapman's Ice milk fudge bars

4 bar(s)

Self-rising flour

¾ cup(s)

Unsweetened cocoa powder

2 tbsp(s)

Vanilla extract

½ tsp(s)

Aerosol whipped cream

¾ tbsp(s)

Rainbow sprinkles

4 tbsp(s)

Instructions

  1. Preheat oven to 350°F. Coat 8 holes of a muffin pan with cooking spray or line with cupcake wrappers (or use a silicone muffin pan).
  2. Remove fudge bars from wrappers and place in a medium mixing bowl. When ice cream is slightly softened, cut ice cream off sticks, and allow ice cream to sit for 10 to 15 minutes until softened. Stir in flour, cocoa, and vanilla extract until well-combined. Using an ice cream scoop, evenly divide batter among prepared muffin holes. Bake until a tester inserted in the center of a cupcake comes out clean, about 20 to 22 minutes.
  3. Allow cupcakes to cool completely. Top each cupcake with 1 1/2 tbsp whipped cream and garnish with sprinkles just before serving.
  4. Serving size: 1 cupcake

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