Have Your Cupcakes and Ice Cream Too!

  • Cook Time: 15 - 20 minutes
  • Servings: 24
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for >

Ingredients

  • 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
  • Sprinkles
  • Maraschino cherries

Directions

Step 1

PREHEAT oven to 350°F.

Step 2

PLACE Reynolds® StayBrite® Baking Cups (Dots) in muffin pans; set aside.

Step 3

PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.

Step 4

BAKE following package directions (15 to 20 minutes). Cool.

Step 5

SPREAD chocolate frosting on top of cupcakes.

Step 6

SCOOP a small ball of ice cream (about 2 Tbsp) on top of frosting.

Step 7

TOP with hot fudge sauce, a dollop of whipped cream, some sprinkles and a cherry.

Back to top

Loading

Back to top