Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Today: 6 months free!
Join now
Photo of Baked fudge bar cupcakes by WW

Baked fudge bar cupcakes

4
Points®
Total Time
1 hr
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy
Turn WeightWatchers® 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 favorite crushed cookies or candy bars.

Ingredients

WW Giant Chocolate Fudge Ice Cream Bar

4 bar(s)

Self-rising flour

¾ cup(s)

Unsweetened cocoa powder

2 Tbsp

Vanilla extract

½ tsp

Aerosol whipped cream

¾ cup(s)

Rainbow sprinkles

4 Tbsp

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

People Also Like

People Also Like