Ice Cream Sundae Cupcakes

Ice Cream Sundae Cupcakes

How cute is this idea?  Pretty little cupcakes with a scoop of rich vanilla buttercream frosting and a rich chocolate sauce.  Don’t forget the cherry! 

Ice Cream Sundae Cupcakes

1 2/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1 cup butter, room temperature

3 eggs at room temperature

2/3 Cup Buttermilk

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Sift the flour, baking powder, and salt into a medium bowl and set aside. Cream your butter and sugar together with a mixer then add in eggs, milk and vanilla until blended.

Slowly add the dry ingredients until smooth, being sure not to over-mix.

Line a muffin tin with baking cups and fill each with the cake mixture, filling each about 3/4 full.  Bake for 20-25 minutes until a cake tester comes out clean. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.

Buttercream Frosting

1 -2/3 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup butter, room temperature

Cream your butter then slowly add powdered sugar and vanilla extract then beat for about 3-4 minutes, or until frosting is light and fluffy.

Topping 

1 cup semi-sweet chocolate chips

1 tablespoon vegetable oil

Candy cherries

Bring about a cup of water to a simmer in a small saucepan.  Set a heatproof bowl over the mouth of your saucepan.  Make sure the water does not touch the bottom of the bowl. 

Pour your chocolate into the bowl and stir occasionally as it softens. Once most of the chocolate is melted remove the bowl from the heat and continue to stir. Stir in the vegetable oil until well combined and smooth.

Assembly

When cupcakes have completely cooled, use an ice cream scoop to make mounds of buttercream on top of the cupcakes.  Use a butter knife to shape the buttercream to look like scoops of ice cream.

Spoon the chocolate mixture over your scoops of “ice cream” to replicate the look of chocolate syrup. Decorate each cupcake a cherry candy.

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