Hot Fudge Sundae Cupcakes

  • Prep 15 min
  • Total 45 min
  • Servings 20


box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
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
maraschino cherries with stems (from 10-oz jar)


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  • 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.



Expert Tips

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes. Then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

For a more authentic hot fudge sundae cupcake, add a scoop of ice cream.

How about peanut butter sundae cupcakes? Use any variety SuperMoist® 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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