Preheat the oven to 350 degrees.

Line a muffin pan with 24 cupcake liners.

In a large bowl or stand mixer, combine ingredients for cake mix and prepare according to directions.

Fill each cupcake liner about ½ full with cake batter.

Bake on the center oven rack for 18-22 minutes, checking at 18 minutes by inserting a toothpick into the center of a cupcake. If it comes out clean, cupcakes are done.

Once done, remove cupcakes from the oven and set on a cooling rack, until completely cool.

Once cupcakes are cool, add a thin layer of vanilla frosting to each one.

Heat the hot fudge in a small microwave safe bowl for about 20 seconds.

*Easy tip – Place one ziplock bag into a cup and fold the top around the rim of the cup. Pour the hot fudge into the baggie.

Using a scissors or knife, snip off the very corner of the bag, and drizzle fudge over the frosting on each cupcake, using a back and forth motion.

Add nuts to each cupcake.

Place one ziplock bag into a cup and fold the top around the rim of the cup. Spoon the whipped topping into the bag.

Snip off about ½ inch or so of the corner of the bag and pipe a small amount of whipped topping onto the center of each cupcake.

Add a cherry to the top of the whipped topping on each cupcake.