Ice Cream Sundae Cupcakes
Cupcakes

Ice Cream Sundae Cupcakes

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Cute summery cupcakes...with no piping involved! 😉

I can't for the life of me remember where this cupcake idea came from. When I was working on decorating them I was unconvinced at first - they just looked like delicious but semi-sloppy cupcakes. But once I added those little mini spoons I LOVED the way they turned out! 

I recruited my nieces and nephew to help with the video, and it was SO fun! These Ice Cream Sundae cupcakes are such a fun easy recipe - kids of all ages can help! 😉 Definitely way more fun to make in a group than by yourself! 😉

Recipe below – make them by yourself, or grab a buddy (or several) and have fun! 

FAQs:

"What if I don't want to use that much frosting...?" 
  • I know; it's a lot! Though honestly I probably use close to the same amount when I'm piping, lol. But you don't have to use that much if you'd rather not! 
  • The easiest option is to either use a smaller 'scoop,' or just not fill it as full - it won't look as rounded and maybe not as much like a sundae, but there will be less frosting. 
  • Another option - albeit a bit more time-consuming - would be to fill the inside of the frosting 'scoops' with something like a chocolate candy or a ball of cake pop mix. 
"How do I fix my ganache if it's too thick or too runny?" 
  • Fortunately, that's an easy fix! If the ganache seems too runny, either chill the ganache or the cupcakes in the fridge for 10-15 minutes. The cold will help set the chocolate a bit more, and it won't be as runny. 
  • If the ganache is too thick, re-warming it slightly can help (10-20 seconds on half power in the microwave, or set the container in a bowl of hot water). If it's thick enough that warming it doesn't help enough, adding 1-2 teaspoons more whipping cream at a time will help thin it down. 
"I see chocolate and vanilla cupcakes in the photos and video...?" 
  • Yep! Few in our family that don't prefer chocolate, and one that can't eat it (migraine trigger). So we made some vanilla cupcakes too - I just included the chocolate cupcake recipe since it's my favorite, but you can find a vanilla cupcake recipe right here! 
"How do I store these cupcakes?"

  • Store in a sealable container. I often use a cupcake carrier, or a tall container with a layer of plastic wrap under the lid for a better seal.
    Store in the fridge - they'll last for 3-5 days as long as they're protected from drying out.

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Ice Cream Sundae cupcakes pinterest pin
Ice Cream Sundae Cupcakes
Print Recipe

Ice Cream Sundae cupcakes

There's no wrong season for ice cream, and these delicious Ice Cream Sundae cupcakes look just like mini ice cream sundaes!
Prep Time20 minutes
Cook Time25 minutes
Decorating time20 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Ice Cream cupcakes, Ice Cream Sundae Cupcake recipe, Ice Cream Sundae Cupcakes, Summer cupcake ideas, Sundae cupcakes
Servings: 24 cupcakes
Calories: 308kcal
Author: Sarah H

Equipment

Ingredients

Chocolate Cupcakes

  • 2 ¼ cups all purpose flour (350g)
  • 2 ¼ cups granulated sugar (450g)
  • 1 ¼ cup cocoa powder (100g)
  • 1 tsp baking soda (5g)
  • ¾ tsp salt (4g)
  • 1 cup unsalted butter (2 sticks/250g; room temperature)
  • 4 large eggs (at room temperature)
  • 1 ½ cups buttermilk (350mL)
  • 2 tsp vanilla extract

Cream Cheese Buttercream Frosting

  • 8 ounces cream cheese (one package; softened)
  • 1 cup butter (two sticks, softened)
  • 6 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1 Tablespoon clear vanilla extract
  • 1/4 teaspoon salt (if using unsalted butter)

Decorations

Instructions

Chocolate Cupcakes

  • Preheat an oven to 350 degrees F (180C) or 325 F (160C) for a convection oven. Line cupcake pans with cupcake liners.
  • Mix together dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in the bowl of a stand mixer with a paddle (or with a hand mixer or whisk) until well combined. Add in bits of softened butter, mixing until no lumps of butter are visible and the mixture looks crumbly.
  • Whisk together eggs, buttermilk, and vanilla. Add to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and beat for another 20 seconds.
  • Fill each paper 3/4 of the way (using a large cookie scoop to transfer the batter into the cupcake liners makes this a quick and easy process!)
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. (The hang time while your cupcakes are cooling is a great time to make your frosting!)

Cream Cheese Buttercream Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches a spreadable consistency. I recommend making it fairly thick for this recipe, so that the frosting ‘scoops’ hold their shape. Add vanilla and salt if needed and beat until well combined.

Chocolate ganache

  • Place chocolate chips in a microwave-safe bowl. Add whipping cream and microwave on half power in 30-second intervals, stirring in between until smooth.

Noooow – onto the fun part!! Decorating!

  • Transfer about one cup of frosting to a separate bowl and add 1-2 tablespoons of milk, until easily spreadable. Cover cupcake tops thinly with frosting (this makes it look a bit like the ice cream is melting).
  • With a large cookie scoop, scoop frosting onto the top of your cupcakes to make the ‘ice cream’ on top! Chill for 5-10 minutes (this will help the ganache drips set).
  • Allow ganache to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer to a squeeze bottle or piping bag. (A spoon will work; I've just found spoons to be a little bit more difficult to work with.)
  • Slowly drizzle ganache over the top of the cupcakes – I found it easiest to start from the center and push drips outward a bit, working my way around the cupcake. When I made these with my nieces, they preferred to drizzle it on over the top – no bad options!
  • Add your sprinkles before the ganache sets, and place them into the fridge for 10-15 minutes to set the ganache.
  • Step back, give yourself a high-five, and admire your adorable cupcakes!

Video

Notes

(Please note nutrition information is an estimate and may not be exactly accurate.) 

Nutrition

Serving: 1cupcake | Calories: 308kcal | Carbohydrates: 31g | Protein: 2.4g | Fat: 20g

Did you make these Ice Cream Sundae Cupcakes? 

Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

You can also add a comment or a recipe rating at the bottom of the page! 🙂

Mentioned in post 
Cream Cheese Buttercream Frosting

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