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
- 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
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
