1-3tablespoonsheavy cream, if needed for consistency
To make the sundaes:
1/2jar of Strawberry and/or Pineapple Ice Cream Topping(like Smucker’s)
6-8ounces(about half a package) chocolate candy melts (Wilton, Candiquik or other almond bark)
24red peanut M&Ms
Make the Cake:
Preheat oven to 350°. Line cupcake tins with liners (about 24).
Mix cake mix, water, oil, eggs, and baking soda in a large bowl on low for 1 minute. Increase speed to medium and beat for 2 minutes. Reduce mixer back to low (or “stir” for a stand mixer) and mix in bananas.
Fill prepared liners 2/3 full.
Bake for about 15-20 minutes until a toothpick comes out clean. Cool completely before frosting.
Make the Frosting:
Beat butter until fluffy. Slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed. Mix in vanilla. If needed for consistency, add heavy cream, 1 tablespoon at a time.
Cut a small amount out of the center of each cupcake. Add a teaspoon of strawberry (or pineapple) ice cream topping to the hole in each cupcake.
Use an ice cream scoop to place a large scoop of icing on the cupcake (to resemble a scoop of ice cream).
Melt candy melts in the microwave, according to package directions. Spoon about a tablespoon over the top of the frosting on each cupcake, to resemble hot fudge. Sprinkle immediately with sprinkles and top with a red peanut M&M to resemble a cherry.