Ice Cream Sundae Cupcakes
Ice cream sundaes in cupcake form… what more could you ask for?!?!? I think I dream of these in my sleep. These cupcakes are the best combination of simple and sweet, which makes them the perfect addition to your summer baking list!
Ingredients for Ice Cream Sundae Cupcakes
Ok folks, let’s talk ingredients.
You may be surprised to learn that these cupcakes are made with… you guessed it… boxed cake mix. Yep, that’s right, I wanted to make sure these were as simple as they could get, while still being a fun way to impress all your friends and family! And, since the cakes won’t be visible in these cupcakes, I thought cake mix would do the trick 🙂
Here are the rest of the ingredients:
- Ice cream cones
- Butter… essential to a quality buttercream 🙂
- Vanilla extract
- Powdered sugar
- Heavy cream
- Chocolate chips… I always go with semisweet, but you can definitely use milk chocolate chips if you want!
- Sprinkles
- Whipped cream
- Maraschino cherries
Tips for Making Ice Cream Sundae Cupcakes
- When you’re creaming the butter for the buttercream, make sure the butter gets nice and whipped. You’ll notice that it’ll start to go from yellow to a pale white color really quickly (this is what we’re looking for)!
- You’ll want to freeze the cupcakes for a few minutes after you add the frosting to the top. This will just help to solidify the frosting to the cupcakes before you add the ganache (and all the other toppings)!
- You’re welcome to use a homemade cupcake recipe, if desired. And don’t be afraid to use chocolate cupcakes or any other flavor if you want to!
Ice Cream Sundae Cupcakes
Sweet and simple cupcakes that are perfect for your summer baking list!
Ingredients
- 12 ice cream cones
- 1 (15.25-oz) pkg white cake mix
- 1 cup butter softened
- 1 1/2 tsp vanilla extract
- 4 cups powdered sugar
- 1/2 cup plus 2 Tbsp heavy cream divided
- 2/3 cup semisweet chocolate chips
- Rainbow sprinkles optional
- Whipped cream optional
- Maraschino cherries optional
Instructions
- Preheat oven to 350°F. Stand ice cream cones in 12 mini-muffin cups.
- Prepare cake according to package directions. Fill each cone with 2 Tbsp batter. Bake 15 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Meanwhile, beat butter and vanilla on high speed 3 minutes or until light and fluffy. Gradually add powdered sugar and 2 Tbsp heavy cream, beating until smooth.
- Using a small ice cream scoop, scoop 2 Tbsp of icing onto each cupcake, creating a "dome" shape. Freeze 5 to 10 minutes or until frosting is firm.
- Heat 1/2 cup heavy cream in a small bowl in the microwave 1 minute or until hot. Add chocolate chips to cream, and let sit 3 to 4 minutes before stirring until smooth; spoon ganache over frosting.
- Top cupcakes with sprinkles, whipped cream, and a maraschino cherry, if desired.
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