Imagine biting into a decadent chocolate cupcake that transforms the classic ice cream sundae into an irresistible handheld treat! These Ice Cream Sundae Cupcakes are not just a dessert - they're a mind-blowing culinary experience that will make your taste buds dance with joy. Perfect for summer parties, family gatherings, or when you simply want to elevate your dessert game, this recipe combines the rich, moist texture of chocolate cupcakes with the creamy coolness of vanilla ice cream and the luxurious drizzle of chocolate sauce. Get ready to become the ultimate dessert hero in your kitchen!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup vanilla ice cream
- Chocolate sauce for topping
- Cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prevent sticking and make for easy removal.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of sugar, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are evenly mixed.
- In a separate bowl, mix together 1/2 cup of milk, 1/4 cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir these wet ingredients until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Evenly distribute the cupcake batter into the prepared muffin tin, filling each liner about two-thirds full to allow room for rising.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake. Be careful not to cut all the way through the bottom.
- Take 1 cup of vanilla ice cream and soften it slightly at room temperature for a few minutes. Spoon the softened ice cream into the holes of each cupcake, filling them generously.
- Drizzle chocolate sauce over the top of each cupcake to create a delicious topping. Be as generous as you like!
- For the finishing touch, place a cherry on top of each cupcake. This adds a classic sundae feel to your delightful creations.
- Serve the Ice Cream Sundae Cupcakes immediately or store them in the freezer for a short period until ready to serve. Enjoy your delicious, fun treat!
Tips
- Make sure your ice cream is slightly softened but not melted when filling the cupcakes to ensure the best texture.
- Use a cupcake corer or the back of a small spoon to create clean, even holes for the ice cream filling.
- For best results, freeze the filled cupcakes for 10-15 minutes before serving to help the ice cream set.
- Experiment with different ice cream flavors like chocolate, strawberry, or even coffee to create unique variations.
- If you're preparing these for a party, you can assemble the cupcakes just before serving to keep the ice cream at the perfect consistency.
- For a professional touch, use a piping bag to create a neat chocolate sauce drizzle.
- Choose high-quality maraschino cherries for the most vibrant and delicious topping.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 15mg
