From PILLSBURY BAKING
Makes 24 cupcakes
Spring into the warm weather with these tasty sundae cupcakes!
1 package PILLSBURY FUNFETTI Spring 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 Spring Vanilla 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
1.Heat oven to 350 degrees. 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 1/2 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, if desired. 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