Chocolate Sundae Cupcakes
When you're really ready to pull out the stops, whip up a batch of these decadent delights.
INGREDIENTS | MAKES 24 CUPCAKES
- 1 18-ounce box white cake mix
- 1 cup buttermilk
- ¼ cup vegetable oil
- 4 eggs
- 1 12-ounce tub vanilla ice cream
- Banana slices
- Hot fudge ice cream topping
- Whipped topping
- Sprinkles (optional)
- Maraschino cherries
Preheat oven to 350°F. Line a muffin tin with paper baking cups.
Combine cake mix, buttermilk, oil, and eggs in a large mixing bowl and beat using an electric mixer set to low speed until a smooth batter forms. Fill baking cups halfway.
Bake 15 minutes or until tops are golden. Remove from oven and allow to cool completely before frosting.
Place each cupcake in a dish and top with a scoop of ice cream, banana slices, fudge topping, whipped topping, sprinkles, and a cherry.
