Funfetti ® Sundae Cupcakes – a delicious recipe with Cake, water, Vegetable Oil, eggs, semi-sweet chocolate chips, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 350u00b0 F. Insert paper baking cups into muffin pan. Prepare cake mix according to package directions using water, oil and eggs. Stir in chocolate chips. Fill paper baking cups 2/3 full with batter. Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely.
2
USING a serrated knife, carefully cut off tops of cupcakes, even with top of paper cup; remove. Spread frosting on tops. Using a melon ball scoop, carefully remove center of cupcake, leaving the edges intact. Repeat with all the cupcakes.
3
USE melon ball scoop to scoop ice cream; 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. Dollop each with whipped topping. Decorate with candy bits. Top with cherry. Serve immediately or freeze until ready to serve. Remove frozen cupcakes from freezer 5 minutes before serving.
4
VARIATIONS
5
STARS AND STRIPES: Follow directions above substituting Stars and Stripes Funfetti Cake Mix and Frosting.
SPRING: Follow directions above substituting Spring Funfetti Cake Mix and Frosting.
545
kcal
Calories
42
g
Fat
31
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 box (18.9 oz.) Pillsbury(R) Funfetti(R) Cake, 1 cup water, 1/3 cup Crisco(R) Pure Vegetable Oil, 3 large eggs, and more.
Yes, Funfetti ® Sundae Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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