Ice Cream Sundae Cupcakes
June 14, 2024
July is National Ice Cream Month, and Twin Cities food blogger greens & chocolate is here to help us celebrate with an easy recipe that turns a classic dessert — cake and ice cream — into an all-in-one cupcake.
Is there a more classic combination than cake with ice cream? Now you can combine these two treats into an all-in-one dessert! These Ice Cream Sundae Cupcakes have a chocolate cake base topped with vanilla ice cream, chocolate magic shell, sprinkles and cherries. Chopped peanuts would also be delicious, but I skipped them with my kids.
This fun dessert is perfect for kids, and adults will go love them, too. They’re great because you can prep them ahead of time. When it comes to serving, simply pop them out of the freezer. You don’t have to worry about slicing cake or scooping ice cream, because they’re already ready to eat!
We really enjoyed the classic ice cream sundae flavors, but really any ice cream or cake mix will work. The combinations are endless! Any way you make them, these Ice Cream Sundae Cupcakes are perfect for your next backyard BBQ or summer birthday party.
SERVINGS
24
PREP TIME
30 min
COOK TIME
15 min
Ingredients
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1package chocolate cake mix, prepared according to package directions
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1pint vanilla ice cream
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Chocolate Magic Shell
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Sprinkles
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Chopped peanuts, optional
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Maraschino cherries
Directions
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1
Heat the oven to 350 F.
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2
Line two 12-muffin pans with 24 cupcake liners. Fill each liner ⅓ of the way full. You will likely have leftover batter.
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3
Bake the cupcakes for 12 to 15 minutes, until a toothpick comes out clean. Cool completely.
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4
Once cool, set out the ice cream for about 10 to 15 minutes to thaw slightly. This will make the ice cream easier to work with.
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5
Spread the ice cream on top of the cupcake bottom, filling the rest of the liner full of ice cream, and then place a large round scoop of ice cream on top. Freeze for 30 minutes.
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6
After 30 minutes, drizzle the Magic Shell on top of the ice cream cupcakes and immediately top with sprinkles, chopped peanuts and cherries. You must work quickly, as the Magic Shell hardens very fast.
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7
Freeze until ready to serve. Enjoy!
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8
Note: It is helpful to shake the Magic Shell bottle very well and run under warm water for 30 seconds to get it to thin out a bit. This helps it spread more easily over the ice cream.