Name: Ice Cream Sundae Cupcakes
Ingredients: 1 box Devil’s food cake mix, plus ingredients called for on box; 3 cups powdered sugar; ½ cup butter, softened; 4 Tbsp. milk; Chocolate syrup, for drizzling; Sprinkles, for garnish; Maraschino cherries, for garnish

Description

This recipe, “Ice Cream Sundae Cupcakes,” cleverly combines the classic flavors and visual appeal of an ice cream sundae with the convenience and portability of a cupcake

Ingredients

Scale

1 box Devil’s food cake mix, plus ingredients called for on box
3 cups powdered sugar
½ cup butter, softened
4 Tbsp. milk
Chocolate syrup, for drizzling
Sprinkles, for garnish
Maraschino cherries, for garnish

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners.
Prepare Cake Batter: Prepare the devil’s food cake batter according to the package instructions.
Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with batter.
Bake: Bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes.
Cool: Let the cupcakes cool completely in the muffin tin.
Make Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, combine the powdered sugar and softened butter.
Beat Frosting: Beat with a hand mixer until smooth and fluffy.
Add Milk (if needed): If the mixture is too thick, beat in the milk, a tablespoon at a time, until the desired consistency is reached.
Scoop Frosting: Using an ice cream scoop, scoop the frosting onto the cooled cupcakes to resemble scoops of ice cream.
Garnish: Drizzle with chocolate syrup, then garnish with sprinkles and a maraschino cherry.
Serve