Hot Fudge Sundae Cupcakes

1

box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

2

boxes (4 oz each) waffle ice cream bowls (20 bowls)

1 1/4

cups hot fudge topping (from 15.5-oz jar)

Whipped cream topping (from aerosol can)

Betty Crocker® Parlor Perfect™ confetti sprinkles

20

maraschino cherries with stems (from 10-oz jar)

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake batter as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. (Save 4 cupcakes for another use.)

2 For each remaining cupcake, peel off paper liner; spread 1 tablespoon hot fudge topping on cupcake. Place cupcakes in waffle bowls. Top each with dollop of whipped cream topping, the sprinkles and a cherry.

maraschino cherries with stems (from 10-oz jar)