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.