These Ice Cream Sundae Cupcakes start with a delicious chocolate cupcake base and are topped off with a scoop of fluffy vanilla buttercream, chocolate sauce, sprinkles, and a cherry.
So…..these are pretty much the cutest cupcakes I’ve ever made. They were also not that hard to make and were totally delicious, and I really wish it wasn’t a billion degrees (actual temperature) inside so I could make them again. I had planned to wait to post these in June, but we spent all weekend packing and I’m pretty sure I’ve packed up the recipes for the few posts I had stockpiled, so you’re getting this one a little early. Which is okay by me because I’ve been dying to post this one for a while. I mean, just look at them.
SO CUTE. Sorry, didn’t mean to yell that- but seriously, you will definitely love them.
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.
Ice cream sundae cupcakes
Makes: 6 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
- 6½ TBSP unsalted butter, softened
- ¾ cup powdered sugar, sifted
- 1 TBSP heavy cream
- ½ tsp vanilla extract
- pinch of salt
- 2 TBSP + 2 tsp heavy cream
- ¼ tsp corn syrup
- 1½ oz semi-sweet chocolate, chopped
- Maraschino Cherries
To make the cupcakes
Preheat the oven to 350 F. Line a cupcake tin with 6 paper liners.
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 ⅔ full). You’ll need to really scrape down the bowl.
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
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
Place the chopped chocolate in a small bowl and set aside.
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.
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
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