Ice Cream Cupcakes
Ingredients to prepare mix
1 quart vanilla ice cream
1 jar hot fudge
24 maraschino cherries
Preheat oven to 350℉. Line muffin tins with 24 cupcake liners.
Prepare and bake cake mix according to package directions. Cool in pans 10 minutes before removing to wire racks to cool completely.
Frost Cupcakes with Bold Purple Vanilla frosting and sprinkle with sprinkles.
Just before serving, heat hot fudge in microwave for 15-20 seconds or until warm.
Place 1 scoop of ice cream on top of each cupcake.
Spoon 2 teaspoons of hot fudge over ice cream and sprinkle with additional sprinkles.
Top with marachino cherries.
Serving Size (1 cupcakes (72g)), Calories 190 (Calories from Fat ), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 30mg, Sodium 170mg, Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 17g, Includes 3g Added Sugars), Protein 2g, Potassium 37mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 63mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.