Funfetti Ice Cream Sundae Cupcakes

By srumbel

I wanted these cupcakes to look like actual sundaes. I literally scooped the frosting with an ice cream scoop and plopped it right on top of each cupcake. Coworkers actually thought I had real ice cream on top! Nope, just regular vanilla buttercream. For the hot fudge sauce, I melted chocolate chips with a little bit of vegetable oil, just like you would for magic shell. I didn’t use real sauce because I didn’t want it to be messy (unless it’s a hot day where the chocolate is soft). If you really want to take these sundae cupcakes one step further, bake the cake batter in ice cream cones.

from iambaker.net

Ingredients

• Cupcakes
• 1 2/3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 3/4 cup milk
• 1/2 cup rainbow sprinkles
• Frosting
• 3 cups powdered sugar, sifted
• 1 cup (2 sticks) unsalted butter, softened
• Pinch of salt
• 1 teaspoon vanilla extract
• Chocolate
• 1/2 cup semisweet chocolate chips
• 1 tablespoon vegetable oil
• 12 maraschino cherries
• Sprinkles, to garnish

Preparation

Step 1

1.For the cupcakes:
2.Preheat the oven to 350F degrees. Line a cupcake pan with 12 liners.
3.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4.In a large bowl, beat together (with a mixer or whisk) the sugar and melted butter. Beat in the egg then vanilla and sour cream.
5.Add 1/3 of the flour mixture. Add 1/2 of the milk. Add another 1/3 part flour mixture. Add the remaining milk then add the remaining flour mixture. Fold in the sprinkles.
6.Divide the batter into the 12 liners. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
7.
For the frosting:
8.In a large mixing bowl, beat together the sugar, butter, and salt until smooth, 2-3 minutes. Add the vanilla and beat another 2-3 minutes until fluffy. Scoop (or pipe) frosting on top of each cupcake.
9.
For the chocolate:
10.In a microwave-safe bowl, melt the chocolate chips. Stir in the oil. Pour over each cupcake. Top with sprinkles and a cherry. Refrigerate until the chocolate hardens. Store in an airtight container for up to one week. Keep refrigerated if the chocolate softens too much.