Chocolate Sundae Cupcakes

A fun to make recipe for the children

Yield: 24 cupcakes

Ingredients

1 pkg. (18 oz.) devil's food cake mix

1 container ready-to-use chocolate frosting

1/2 cup caramel ice cream topping

1 1/2 cups whipped topping, thawed

24 maraschino cherries with stems

24 Reynold's Bake Cups

Add To

Directions:

Preheat oven to 350 degrees. Place bake cups in muffin pans; set aside.

Prepare the cake mix following the package directions for 24 cupcakes. Spoon batter into cups.

Bake as directed and cool completely.

Frost cupcakes. Top each with 1 teaspoon caramel topping. Garnish with a cherry. Refrigerate before serving.

Please note that some ingredients and brands may not be available in every store.

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