Ice Cream Sundae Cupcakes
1 box Pillsbury™ Moist Supreme® White Cake Mix
Additional ingredients to prepare cake mix per package instructions
2 tubs Pillsbury™ Creamy Supreme® White Frosting
1 cup of chocolate chips
1 tablespoon vegetable oil
Paper dessert cups
Prepare cupcakes according to the instructions on package. Let cool completely.
Transfer frosting out of tubs and place into a glass or metal bowl, smooth frosting and cover surface with saran wrap and place in freezer to chill.
Once frosting is firm to the touch use a large ice cream scoop to scoop out frosting and place onto cupcake, use a palette knife to shape frosting into the shape of a scoop of ice cream. Place in fridge while you prepare the chocolate sauce.
Melt chocolate chips in a double boiler over low heat. Once chocolate is almost melted remove from heat and add vegetable oil, stir to combine.
Add a dollop of chocolate sauce to the top of the frosted cupcake using a spoon or small palette knife to push the chocolate down the sides creating a more realistic look.
Top with sprinkles and a red skittle for the cherry on top.
Serve in paper dessert cups.
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*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.