CHOCOLATE SUNDAE PARTY CUPCAKES

1 (18 1/2 oz.) package devil’s food cake mix
1 cup ready-to-spread chocolate frosting
1/4 cup caramel ice cream topping
3/4 cup prepared whipped topping
12 maraschino cherries with stems, drained
12 plastic straws, cut to 4-inch lengths

Preheat oven to 350 degrees F. Place 24 Baker’s Choice bake cups (paper baking cups) in muffin pans; set aside.

Prepare cake mix following package directions for 24 cupcakes. Cool.

Wrap 12 cupcakes in Heavy Duty Reynolds Wrap aluminum foil. Label, date and freeze for future use.

Frost remaining 12 cupcakes with chocolate frosting. Top each cupcake with 1 teaspoon caramel topping and 1 tablespoon whipped topping. Garnish each cupcake with a cherry and a straw.

Makes: 12 cupcakes
From: Recipelink.com
Source: Recipe pamphlet: Bake it Special with Baker's Choice Bake Cups, Reynolds Wrap Kitchens, no dated