Ice Cream Sundae Cupcakes

From PILLSBURY BAKING
Makes 24 Cupcakes

Can you say Yum, Yum Yum?

 

INGREDIENTS

1 package PILLSBURY Moist Supreme White Premium Cake Mix
1 cup water
1/3 cup Vegetable Oil
3 large eggs
1/2 cup mini semi-sweet chocolate chips
1 (15.6 oz.) can PILLSBURY FUNFETTI Chocolate Fudge Flavored Frosting
OR 1 (16 oz.) can PILLSBURY Creamy Supreme Chocolate Fudge Flavored Frosting
1-pint strawberry ice cream or flavor of your choice, softened
1 (8 oz.) container frozen whipped topping, thawed
24 maraschino cherries with stems, drained

 

DIRECTIONS

1.Heat oven to 350 degrees. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Stir in chocolate chips. Divide evenly into prepared muffin cups. Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire rack.

2.Using a serrated knife, carefully cut off tops of cupcakes, even with top of paper cup. Spread frosting on top surface of cupcake tops. Using a melon ball scoop, carefully remove center of cupcakes, leaving the edges intact.

3.Use a melon ball scoop fill each cupcake base with a small scoop of ice cream. Lift cupcake tops carefully using a table knife and place on top of cupcake bases. Decorate with candy bits or decorator sprinkles. Garnish each with a dollop of whipped topping. Top each with a cherry. Serve immediately or freeze until ready to serve. Remove frozen cupcakes from freezer 5 minutes before serving.

 

Find this recipe and more holiday treats at pillsburybaking.com