Introduction & Inspiration
This Ice Cream Sundae Cupcakes recipe is a fun and playful twist on two classic desserts. I’ve always loved the combination of ice cream sundaes and cupcakes – they’re both so festive and satisfying. I love festive.
The idea of creating a cupcake that mimicked the look and flavor of an ice cream sundae seemed like a perfect way to combine these two treats. I wanted a dessert that was both visually appealing and incredibly delicious.
I envisioned a rich chocolate cupcake base, topped with a generous scoop of frosting that resembled ice cream, and finished with all the classic sundae toppings: chocolate syrup, sprinkles, and a cherry on top.
This recipe is the result of that vision, a simple yet creative dessert that’s perfect for any occasion. It’s a recipe that’s sure to be a hit with kids and adults alike.
Nostalgic Appeal
Ice cream sundaes, with their customizable toppings and playful presentation, are a quintessential childhood treat. They evoke memories of summer days, ice cream parlors, and simple, joyful moments.
Cupcakes, too, hold a special place in many hearts. They’re often associated with birthdays, parties, and celebrations.
These Ice Cream Sundae Cupcakes tap into that nostalgia, offering a fun and creative way to enjoy the flavors and visual appeal of both desserts.
The combination of chocolate cake, creamy frosting, chocolate syrup, sprinkles, and a cherry on top is a classic for a reason. It’s a flavor profile that’s both comforting and exciting.
Homemade Focus (with a Shortcut)
While this recipe utilizes a convenient shortcut with the Devil’s food cake mix, the emphasis is still on creating a homemade experience. The frosting is made from scratch, and the assembly of the cupcakes adds a personal touch.
Using a cake mix allows us to focus on the frosting and the overall presentation, making this recipe approachable for bakers of all skill levels.
The homemade frosting, with its creamy texture and perfect balance of sweetness, is a key element that elevates these cupcakes.
This recipe strikes a perfect balance between convenience and homemade goodness, making it ideal for both busy weeknights and special occasions.
Flavor Goal
The primary objective of this recipe is to create a cupcake that captures the essence of an ice cream sundae, with a rich chocolate base, a creamy frosting that resembles ice cream, and all the classic toppings.
The Devil’s food cake mix provides a moist and intensely chocolatey foundation. The best base.
The frosting, made with butter and powdered sugar, is smooth, creamy, and not overly sweet, mimicking the texture and flavor of vanilla ice cream.
The chocolate syrup drizzle adds another layer of chocolate richness and a classic sundae element.
The sprinkles and maraschino cherry provide a fun, festive touch and a satisfying textural contrast.
Ultimately, I wanted a cupcake that was both playful and delicious, a treat that would transport you to your favorite ice cream parlor with every bite.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Ice Cream Sundae Cupcakes so special:
Devil’s Food Cake Mix: This provides the base for the cupcakes, offering a moist and intensely chocolatey flavor.
Powdered Sugar: This is the base of the frosting, providing sweetness and a smooth texture.
Butter (Softened): This adds richness and creaminess to the frosting.
Milk: This helps to thin the frosting to the desired consistency.
Chocolate Syrup (for Drizzling): This adds another layer of chocolate flavor and a classic sundae element.
Sprinkles (for Garnish): These add a fun, festive touch and a satisfying crunch.
Maraschino Cherries (for Garnish): These provide a classic sundae topping and a pop of color.
Essential Equipment
You’ll need a few basic tools for this recipe:
12-Cup Cupcake Tin: This is for baking the cupcakes.
Cupcake Liners: These prevent the cupcakes from sticking to the tin and make cleanup easier.
Large Bowl: This is for making the frosting.
Hand Mixer: This is essential for beating the butter and powdered sugar until smooth and fluffy.
Ice Cream Scoop: This is used to scoop the frosting onto the cupcakes, creating that classic ice cream sundae look.
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
- 1 box Devil’s food cake mix, plus ingredients called for on box
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 4 tablespoons milk
- Chocolate syrup, for drizzling
- Sprinkles, for garnish
- Maraschino cherries, for garnish
Step-by-Step Instructions
Let’s bake and decorate these fun Ice Cream Sundae Cupcakes!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners.
Step 2: Make the Cupcakes
Prepare the Devil’s food cake batter according to the package instructions.
Fill each cupcake liner about two-thirds full with batter.
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 3: Cool the Cupcakes
Let the cupcakes cool completely in the muffin tin before frosting.
Step 4: Make the Frosting
While the cupcakes are cooling, make the frosting. In a large bowl, combine the powdered sugar and softened butter.
Beat with a hand mixer until smooth and fluffy.
If the mixture is too thick, gradually beat in the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Step 5: Frost and Decorate
Using an ice cream scoop, scoop a generous amount of frosting onto each cooled cupcake, creating a rounded, ice cream-like shape.
Drizzle the frosted cupcakes with chocolate syrup.
Garnish with sprinkles and a maraschino cherry on top.
Troubleshooting
Here are a couple of potential issues and their solutions:
Problem: Cupcakes are dry.
Solution: You may have overbaked the cupcakes. Be sure to check for doneness with a toothpick and remove them from the oven as soon as the toothpick comes out clean.
Problem: Frosting is too stiff.
Solution: Gradually add more milk, a teaspoon at a time, until the frosting reaches your desired consistency.
Problem: Frosting is too soft.
Solution: Add more powdered sugar.
Tips and Variations
Here are some extra tips and variations to customize your Ice Cream Sundae Cupcakes:
Tip: For a more intense chocolate flavor, use a dark chocolate cake mix.
Variation: Use different flavors of frosting, such as vanilla, strawberry, or mint chocolate chip, to mimic different ice cream flavors.
Variation: Add a layer of hot fudge or caramel sauce to the top of the cupcakes before adding the frosting.
Tip: If you don’t have an ice cream scoop, you can use a large spoon to mound the frosting onto the cupcakes.
Variation: Garnish the cupcakes with other sundae toppings, such as chopped nuts, whipped cream, or crushed cookies.
Variation: Use different colors of sprinkles to match a specific theme or holiday.
Serving and Pairing Suggestions
These Ice Cream Sundae Cupcakes are a perfect treat for any occasion. Here are some serving ideas:
Serve them at a birthday party, a summer gathering, or any celebration where you want to add a touch of fun and whimsy.
Pair them with a glass of cold milk, a cup of coffee, or a scoop of real ice cream for an extra-indulgent treat.
Offer them as a playful dessert for kids and adults alike.
Package them in a cute box or tin for a homemade gift.
Nutritional Information
Here’s an approximate nutritional estimate per cupcake (assuming the recipe yields 12 cupcakes):
- Calories: 350-400
- Fat: 18-22g
- Sugar: 35-40g
- Protein: 3-4g
It’s a treat.
Enjoy these cupcakes in moderation as part of a balanced diet.
Print
Ice Cream Sundae Cupcakes
Description
This Ice Cream Sundae Cupcakes recipe is a fun and playful twist on two classic desserts. I’ve always loved the combination of ice cream sundaes and cupcakes – they’re both so festive and satisfying. I love festive
Ingredients
- 1 box Devil’s food cake mix, plus ingredients called for on box
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 4 tablespoons milk
- Chocolate syrup, for drizzling
- Sprinkles, for garnish
- Maraschino cherries, for garnish
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners.
Step 2: Make the Cupcakes
Prepare the Devil’s food cake batter according to the package instructions.
Fill each cupcake liner about two-thirds full with batter.
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 3: Cool the Cupcakes
Let the cupcakes cool completely in the muffin tin before frosting.
Step 4: Make the Frosting
While the cupcakes are cooling, make the frosting. In a large bowl, combine the powdered sugar and softened butter.
Beat with a hand mixer until smooth and fluffy.
If the mixture is too thick, gradually beat in the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Step 5: Frost and Decorate
Using an ice cream scoop, scoop a generous amount of frosting onto each cooled cupcake, creating a rounded, ice cream-like shape.
Drizzle the frosted cupcakes with chocolate syrup.
Garnish with sprinkles and a maraschino cherry on top.
Recipe Summary and Q&A
Let’s recap the recipe and answer some frequently asked questions:
Recipe Summary:
We made fun and delicious Ice Cream Sundae Cupcakes by preparing a Devil’s food cake mix, baking the cupcakes, making a simple buttercream frosting, scooping the frosting onto the cupcakes to resemble ice cream, and decorating them with chocolate syrup, sprinkles, and maraschino cherries.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes! You can bake the cupcakes a day or two in advance and store them, unfrosted, in an airtight container at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Frost and decorate the cupcakes just before serving.
Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before frosting.
Q: Can I use a different type of cake mix?
A: Yes, you can use any flavor of cake mix that you like.
Q: I don’t have maraschino cherries. What else can I use?
A: You can use fresh berries, chopped nuts, or any other sundae topping that you prefer.
Q: Can I make mini cupcakes instead of regular-sized cupcakes?
A: Yes, you can use a mini muffin tin and adjust the baking time accordingly