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Chocolate Ice Cream Sundae Cupcakes

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  • Author: Maya Dutta-Linn


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



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


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!


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
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