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Hot Fudge Sundae Cupcakes
Hot Fudge Sundae Cupcakes
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Prep Time:
15 minutes
Total Time:
45 minutes
Indulgent hot fudge sundae cupcakes in mini-waffle cone bowls. Top with hot fudge, whipped cream, and cherries. Ready in 45 minutes.
Ingredients:
  • 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)
Instructions:
  • Preheat the oven to 350°F and line 24 regular-size muffin cups with paper baking cups. Prepare the cake batter according to the instructions on the box and bake to make 24 cupcakes. Allow the cupcakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely for about 30 minutes. Store 4 cupcakes for later use.
  • Peel off paper liners from each cupcake, then generously spread 1 tablespoon of hot fudge topping on top. Place the cupcakes in waffle bowls and finish by adding a dollop of whipped cream, sprinkles, and a cherry on top of each.

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