Ice Cream Sundae Cupcakes
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.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - RICHFIELD
Ice Cream Sundae Cupcakes
Prep Time30 Minutes
Servings24
Cook Time15 Minutes
Ingredients
1 package chocolate cake mix, prepared according to directions
1 pint vanilla ice cream
Chocolate Magic Shell
Sprinkles
Chopped peanuts, optional
Maraschino cherries
Directions
- Heat the oven to 350 F.
- Line two 12-muffin pans with 24 cupcake liners. Fill each liner â…“ of the way full. You will likely have leftover batter.
- Bake the cupcakes for 12 to 15 minutes, until a toothpick comes out clean. Cool completely.
- 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.
- 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.
- 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.
- Freeze until ready to serve. Enjoy!
30 minutes
Prep Time
15 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Pillsbury Moist Supreme Chocolate Cake Mix, 15.25 Ounce
$2.53$0.17/oz
L&B Tahitian Vanilla Ice Cream, 16 Ounce
$7.99$0.50/oz
Smucker's Magic Shell Chocolate Ice Cream Topping, 7.25 Ounce
Huge Deal
$2.79 was $3.49$0.38/oz
Betty Crocker Rainbow Sugar Sprinkles, 1.75 Ounce
$2.49$1.42/oz
L&B Premium Roasted & Salted Virginia Peanuts, 10 Ounce
$5.99$0.60/oz
Our Family Maraschino Cherries, 16 Ounce
$6.49$0.41/oz
Directions
- Heat the oven to 350 F.
- Line two 12-muffin pans with 24 cupcake liners. Fill each liner â…“ of the way full. You will likely have leftover batter.
- Bake the cupcakes for 12 to 15 minutes, until a toothpick comes out clean. Cool completely.
- 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.
- 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.
- 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.
- Freeze until ready to serve. Enjoy!