Hot Fudge Sundae Cupcakes Recipe

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)

Preparation

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.

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