Marshmallow Fudge Sundae Cupcakes: Easy Recipe

INGREDIENTS

1 package (18-1/4 ounces) chocolate cake mix, plus ingredients to prepare mix 2 packages (4 ounces each) waffle bowls 40 marshmallows 1 jar (8 ounces) hot fudge topping 1‑1/4 cups whipped topping 1/4 cup colored sprinkles 1 jar (10 ounces) maraschino cherries

PREPARATION:

1. Preheat oven to 350°F. Lightly spray 20 standard (2-1/2-inch) muffin pan cups with nonstick cooking spray.
2. Prepare cake mix according to package directions. Spoon batter into prepared cups, filling 2/3 full.
3. Bake about 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks about 10 minutes.
4. Remove cupcakes from pans and place one cupcake in each waffle bowl. Place waffle bowls on baking sheets. Top each cupcake with 2 marshmallows and return to oven for 2 minutes or until marshmallows are slightly softened.
5. Remove lid from fudge topping; heat in microwave on HIGH 10 seconds or until softened. Spoon 2 teaspoons fudge topping over each cupcake. Top with 1 tablespoon whipped topping, sprinkles and cherry.

This recipe appears in: Cupcakes