HOT FUDGE SUNDAE CUPCAKES

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Hot Fudge Sundae Cupcakes image

Ready in 45 minutes, the only place these hot fudge sundae cupcakes will melt is in your mouth. Made with yellow cake mix, serve them in mini-waffle cone bowls, topped with hot fudge, whipped cream and cherries.

Provided by By Bree Hester

Categories     Dessert

Time 45m

Yield 20

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2 boxes (4 oz each) waffle ice cream bowls (20 bowls)
1 1/4 cups hot fudge topping (from 15.5-oz jar)
Whipped cream topping (from aerosol can)
Betty Crocker™ Parlor Perfect™ confetti sprinkles
20 maraschino cherries with stems (from 10-oz jar)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake batter as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. (Save 4 cupcakes for another use.)
  • For each remaining cupcake, peel off paper liner; spread 1 tablespoon hot fudge topping on cupcake. Place cupcakes in waffle bowls. Top each with dollop of whipped cream topping, the sprinkles and a cherry.

Nutrition Facts : ServingSize 1 Serving

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