Description
Indulge in the delightful combination of cupcakes and ice cream with these Ice Cream Sundae Cupcakes. A perfect treat for any occasion, these sweet and creamy desserts will surely impress your guests.
Ingredients
Scale
Cupcakes:
- 1 box chocolate cake mix (plus required eggs, oil, and water)
Filling and Toppings:
- 1.5 quarts vanilla ice cream (softened)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate sauce
- 1/4 cup rainbow sprinkles
- 12 maraschino cherries
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the cupcakes: Follow the package instructions to prepare the chocolate cake mix, divide the batter among the liners, and bake for 18–20 minutes. Let cool.
- Add ice cream: Scoop out a cavity from each cupcake, fill with softened vanilla ice cream, and freeze for 1 hour.
- Whip the cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble: Top each cupcake with whipped cream, chocolate sauce, sprinkles, and a cherry.
- Serve: Enjoy immediately or freeze for later.
Notes
- Experiment with different ice cream flavors and toppings for variety.
- For a more decorative touch, use a piping bag to pipe the whipped cream.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
