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Cupcakes help to make cake more portable, either in a packed lunch or just the right size for little toddler hands in need of a quick jolt of sugar.
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Marshmallow Fudge Sundae Cupcakes
by the Editors of Easy Home Cooking Magazine
Marshmallow Fudge Sundae Cupcakes
Yield: Makes 20 cupcakes
Ingredients:
1
package (18-1/4 ounces) chocolate cake mix, plus ingredients to prepare mix
2
packages (4 ounces each) waffle bowls
40
marshmallows
1
jar (8 ounces) hot fudge topping
1-1/4
cups whipped topping
1/4
cup colored sprinkles
1
jar (10 ounces) maraschino cherries
Preparation:
1.
Preheat oven to 350°F. Lightly spray 20 standard (2-1/2-inch) muffin pan cups with nonstick cooking spray.
2.
Prepare cake mix according to package directions. Spoon batter into prepared cups, filling 2/3 full.
3.
Bake about 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks about 10 minutes.
4.
Remove cupcakes from pans and place one cupcake in each waffle bowl. Place waffle bowls on baking sheets. Top each cupcake with 2 marshmallows and return to oven for 2 minutes or until marshmallows are slightly softened.
5.
Remove lid from fudge topping; heat in microwave on HIGH 10 seconds or until softened. Spoon 2 teaspoons fudge topping over each cupcake. Top with 1 tablespoon whipped topping, sprinkles and cherry.
This recipe appears in: Cupcakes
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Marshmallow Fudge Sundae Cupcakes." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/marshmallow-fudge-sundae-cupcakes-recipe.htm> 16 May 2008.
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