Funfetti Ice Cream Sundae Cupcakes

By

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

View complete recipe

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.

View complete recipe