Brownie Cupcake Sundaes

• 1 box Duncan Hines® Chewy Fudge Premium Brownie Mix
• 2 large eggs
• 1/4 cup water
• 1/2 cup oil
• 1/2 gallon ice cream

Topping suggestions:

• Hot fudge
• Whipped cream
• Fresh fruit
• Crushed candy bars
• Chocolate sprinkles or morsels
• Chopped nuts... or any other favorite topping

1. Preheat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups.
2. Prepare brownie mix as described on box to make fudgy brownies using eggs, water and oil. Fill each baking cup about 1/3 full with batter. Tap pans on counter to spread batter evenly.
3. Bake in center of oven 18 to 20 minutes or until a toothpick inserted in center comes out almost clean. Cool 5 minutes; remove cups from pan. Place on wire rack; cool completely.
4. Place each cupcake in a shallow dessert dish. Add a small scoop of ice cream in each cup, add desired toppings and finish with whipped cream. Serve immediately.

5. Tips:

1. Try using a scoop to portion batter more easily. A 1-5/8 inch diameter scoop works well.
2. Do not allow pans to touch oven walls or each other. If oven is too small to bake side by side, use two shelves and rotate midway through baking.
3. Great for a party. Offer a variety of ice cream flavors and/or toppings and let guests customize their own cupcake creation.
4. Brownies may be prepared a day in advance. Leave in papers and store in airtight container. Do NOT stack more than 2 layers.
5. Freeze extra brownie cupcake bases in a single layer without paper baking cups in freezer-weight storage bag. Thaw in bag, place thawed brownie in a fresh paper-baking cup and prepare as described above for a quick treat.