Ice Cream Sundae Cupcakes Recipe
Indulge in the deliciousness of Ice Cream Sundae Cupcakes – a fun twist combining cupcakes with ice cream sundaes. Perfect for parties or a sweet treat!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Freezing, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cupcakes:
- 1 box chocolate cake mix (plus ingredients listed on box)
Filling and Topping:
- 1 quart vanilla ice cream (softened)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup hot fudge sauce
- Maraschino cherries
- Rainbow sprinkles
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Prepare and bake chocolate cupcakes as per package instructions. Let cool.
- Fill Cupcakes: Scoop out a shallow center from each cupcake. Fill with vanilla ice cream and smooth the top. Freeze for at least 1 hour.
- Whip Cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top Cupcakes: Add a dollop of whipped cream, hot fudge, sprinkles, and a cherry to each cupcake.
- Serve: Serve immediately or refreeze until ready to enjoy.
Notes
- Experiment with different cake and ice cream flavors for unique combinations.
- Store leftovers in the freezer in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://easy-tapas-recipes.com/ice-cream-sundae-cupcakes-recipe/
