This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients!
You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds.
Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.—Pamela Shank, Parkersburg, West Virginia