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Chocolate Ice Cream Sundae Cupcakes

Chocolate Ice Cream Sundae Cupcakes

A chocolate ice cream sundae hits up cupcakes for an adorable and delicious dessert. Start with a chocolate cake base then top it off with a scoop of fluffy vanilla buttercream, chocolate sauce, sprinkles, and of course cherry.
By Maya Dutta-Linn

Chocolate Ice Cream Sundae Cupcakes

So…..these are pretty much the cutest cupcakes I’ve ever made. They were also not that hard to create and were totally delicious.

Chocolate Ice Cream Sundae Cupcakes

I didn’t want an enormous batch of these in the house, so I started with my recipe for 6 chocolate cupcakes and made a small amount of buttercream and chocolate sauce. You could of course easily scale these up if you want to make more. Which you should do. Definitely make more and invite me over . Pretty please with a cherry on top.

See Also
Cayenne Pepper Hot Cocoa

Looking for more bold cake recipes? How about these Chocolate Stout Cupcakes with Cookie Butter Frosting

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Chocolate Ice Cream Sundae Cupcakes


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  • Author: Maya Dutta-Linn

Description

Chocolate ice cream sundae cupcakes are adorable and delicious with cake topped with a scoop of buttercream, chocolate sauce, sprinkles, and a cherry.


Ingredients

Scale

for the cupcakes

  • ¼ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ½ cup sugar
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ¼ cup warm water
  • 2 TBSP milk
  • 1 TBSP yogurt
  • 1½ TBSP canola oil
  • ½ tsp vanilla extract

for the frosting

  • 6½ TBSP unsalted butter, softened
  • ¾ cup powdered sugar, sifted
  • 1 TBSP heavy cream
  • ½ tsp vanilla extract
  • pinch of salt

for the chocolate sauce

  • 2 TBSP + 2 tsp heavy cream
  • ¼ tsp corn syrup
  • 1½ oz semi-sweet chocolate, chopped

for the topping

  • Sprinkles
  • Maraschino Cherries

Instructions

to make the cupcakes

  1. Preheat the oven to 350 F. Line a cupcake tin with 6 paper liners.
  2. Add the cocoa powder, flour, sugar, baking soda, baking powder, and salt to a large bowl and whisk well. Add the egg, warm water, milk, yogurt and canola oil and stir by hand until well-mixed. This took me about 4 minutes. Divide the batter equally between the 6 cupcake liners (about ? full). You’ll need to really scrape down the bowl.
  3. Bake for 15-20 minutes or until a toothpick comes out with only a few crumbs attached. Let cool on a wire rack.

to make the frosting

  1. Use a hand or standing mixer to whip the butter for 5-6 minutes, until very light and fluffy. Add the remainder of the ingredients and whip for another 6 minutes.

to make the chocolate topping

  1. Place the chopped chocolate in a small bowl and set aside.
  2. Heat the heavy cream and the corn syrup in a small saucepan over medium-high heat, until just simmer. Pour the heated cream over the chopped chocolate and let sit for 5 minutes without stirring.
  3. After 5 minutes, stir the mixture until the chocolate is completely smooth. Let the chocolate mixture cool for a few minutes.

to assemble the cupcakes

  1. Use a cookie scoop to scoop frosting onto each cupcake. Use a spoon to drizzle a small amount of chocolate sauce on top of the frosting- don’t worry, it will harden as it cools. Top off with sprinkles and a cherry and enjoy!

Notes

Chocolate cupcake recipe adapted from my Hot Cocoa Cupcakes
Feel free to add some scraped vanilla bean to the frosting for an extra special kick

  • Category: Dessert, Chocolate, Baking

 

View Comments (2)
  • Can these be assembled the night before and kept in the fridge? Wasn’t sure with the maraschino cherry if it would break down the chocolate…

    • If you do put them in the fridge, they will dry out faster. If you want to make them the day before, let them hang out on the kitchen counter (they won’t go bad),and wait with all the toppings until you are ready to serve.

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