Ice Cream Sundae Cupcakes
Ingredients
- 12 ice cream cones
- 1 (15.25-oz) pkg yellow cake mix
- 1 cup butter, softened
- 1½ tsp vanilla extract
- 3 cups powdered sugar
- ½ cup plus 2 Tbsp heavy cream
- ⅔ cup semisweet chocolate chips
- Rainbow sprinkles (optional)
- Whipped cream (optional)
- Maraschino cherries (optional)
Instructions
- Preheat oven to 350°F. Lightly grease a 24-cup mini-muffin pan. Stand ice cream cones in 12 mini-muffin cups.
- Prepare cake mix according to package directions. Fill each ice cream cone with 2 Tbsp batter. Divide remaining batter among the empty 12 mini-muffin cups.
- Bake 15 to 20 minutes or until a wooden pick inserted in center of a cupcake comes out clean.
- Meanwhile, beat butter and vanilla on high speed 3 minutes or until light and fluffy. Gradually add powdered sugar and 2 Tbsp heavy cream, beating until smooth.
- To assemble, spread frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Using a small ice cream scoop, scoop 2 Tbsp of icing onto each cupcake, creating a "dome" shape. Freeze 5 to 10 minutes or until frosting is firm.
- Place chocolate chips in a bowl; set aside. Heat ½ cup heavy cream in a small bowl in microwave 1 minute or until hot. Pour over chocolate chips, and let stand 3 to 4 minutes before stirring until smooth; spoon over frosting.
- Top each cupcake with sprinkles, whipped cream, and a maraschino cherry, if desired.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
484
|
484
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 5 | 5 |
| Carb (g) | 62 | 62 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 254 | 254 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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