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Hot Fudge Sundae Cupcakes

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  • Prep 15 min
  • Total 45 min
  • Servings 20
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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.
By Bree Hester
Updated Dec 9, 2012
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  • 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)


  • 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.)
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a more authentic hot fudge sundae cupcake, add a scoop of ice cream.
  • tip 2
    How about peanut butter sundae cupcakes? Use any variety Super Moist™ chocolate cake and frost cupcakes with marshmallow topping. Top cupcakes with a dollop of whipped cream topping and sprinkle with candy-coated peanut butter pieces and Betty Crocker® Parlor Perfect™ chocolate sprinkles.


Nutrition Facts are not available for this recipe
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