Have Your Cupcakes and Ice Cream Too!
- Cook Time: 15 - 20 minutes
- Servings: 24
- Course: Dessert
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- 1 package (18.25 ounces) white cake mix
- 1 container (12 oz.) ready-to-spread chocolate frosting
- 1/2 gallon vanilla ice cream
- Hot fudge sauce
- Maraschino cherries
PREHEAT oven to 350°F.
PLACE Reynolds® StayBrite® Baking Cups (Dots) in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.
BAKE following package directions (15 to 20 minutes). Cool.
SPREAD chocolate frosting on top of cupcakes.
SCOOP a small ball of ice cream (about 2 Tbsp) on top of frosting.
TOP with hot fudge sauce, a dollop of whipped cream, some sprinkles and a cherry.
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