Skip to Content
Menu

Hot Fudge Sundae Cupcakes

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Bree Hester
Updated Dec 9, 2012
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Hot Fudge Sundae Cupcakes

  • Prep Time 15 min
  • Total 45 min
  • Servings 20
  • Ingredients 7
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

  • Step 
    1
    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.)
  • Step 
    2
    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

Nutrition Facts are not available for this recipe

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section