Chocolate Sundae Cupcakes

Chocolate Sundae Cupcakes

Ingredient

3/4 cup cake

flour 3 tbsp

unsweetened cocoa 3/4 tsp

baking soda 2 eggs

separated 1/4 cup each

granulated sugar and vegetable

oil 1/2 cup buttermilk 1/4 cup

thawed frozen dairy whipped topping 1 tbsp plus 1 tsp

chocolate syrup 4 maraschino cherries, cut into halves

Method

- Preheat oven to 350 degree F. On sheet of wax paper or a paper plate sift together flour, cocoa, and baking soda; set aside.

- Using electric mixer on high speed, in large mixing bowl beat together egg yolks and sugar until thick and lemon colored

- gradually beat in oil. Add flour mixture alternately with buttermilk, beating after each addition, until combined

- set aside.

Using clean beaters, in small mixing bowl beat egg whites on high speed until stiff but not dry. Gently fold beaten whites into flour mixture.

-Spray eight 2 1/2-inch-diameter muffin-pan cups with nonstick cooking spray

-fill each cup with an equal amount of batter (about 1/4 cup) and partially fill remaining cups with water (this will prevent pan from burning and/or warping).

- Bake in middle of center oven rack for 15 to 20 minutes (until a toothpick, inserted in center, comes out clean).

- Remove pan from oven and carefully drain off water (remember, it will be boiling hot). Remove cupcakes from pan and set on wire rack to cool.