Who doesn't love ice cream right? So what better inspiration for a cupcake than a Neapolitan Sundae! I have been playing around with an idea of a Sundae cupcake for a while now. I was thinking a banana cupcake at first because of a banana split and trying to figure out how to get the hot fudge in there and just kept confusing myself. Well once I was asked to bake some cupcakes for our ward's Relief Society Birthday Celebration, how to make a cupcake into a sundae all of a sudden popped into my head and I was like "duh!"
I have to warn you, this recipe makes about 75 cupcakes. I tried to figure out how to make it smaller but trying to mix different recipes and have them all bake evenly just wasn't happening for me. To make these I took 3 boxes of cake mix and doctored them all up the exact same way. I also had to bake for a Cub Scout Blue and Gold Dinner the next day so I didn't actually use all of the cake batter to make just these cupcakes. But if you have a reason to make 75 cupcakes, here is the tutorial.
Get a box of white cake mix, strawberry cake mix, and chocolate cake mix.
Prepare them each individually in three separate bowls by adding 4 eggs, 1 C. vegetable oil, 1/2 C. water, one 5.9 oz. box of instant pudding mix (chocolate for the chocolate cake and vanilla for the strawberry and white cake mix), and 1 C. sour cream.
Scoop about a tablespoon of each type of cake batter into cupcake liners.
Bake for 18-20 minutes in a 350º F oven.
Pipe a small amount of Flour Frosting onto completely cooled cupcakes.
Drizzle with hot fudge. Don't be like me and go overboard...it will drip and firm up over time on its own so stay as close to the center of the cupcake when drizzling. Can you tell I went a little overboard?
Top with Reddi Whip whipped cream, a maraschino cherry, and a banana chip. Enjoy!