Serves: 5
Total Calories: 960
Yield: 2 dozen
Prepare cake mix according to package directions. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 15 to 20 minutes. Cool completely on wire racks. For each cupcake, top with a scoop of ice cream, drizzle with hot fudge sauce and top with whipped cream. Place the cone into the whipped cream and sprinkle with peanuts and a cherry. Serve immediately.
This Hot Fudge Sundae Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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