Sundae Cupcakes Recipes

HOT FUDGE SUNDAE CUPCAKES

Steps:

• Bake up your cupcakes as directed on the box or following the directions for a homemade chocolate cupcake.
• Once your cupcakes are cooled you will take a pairing knife and use it to cut the center out of the cupcakes. I just did it a little ways just enough to add a little hot fudge into the hole.
• Now you will take your hot fudge, and if you need warm it up a bit in the microwave so it pours easily. Add just a bit of fudge in each center of the cupcake to fill in the hole.
• Cover the hole with the cupcake pieces you removed.
• In a stand mixer you will now work on the frosting. Add in your softened butter, powdered sugar, and vanilla. Mix up until creamy, and slowly add in the milk. You will add a tablespoon at a time. You might not use it all.
• You just want it to be a thicker frosting so it pipes well. Look for the frosting to form stiff peaks.
• Pour frosting in a piping bag, and frost your cupcakes with the buttercream.
• Melt up your candy melts and drizzle over the cupcakes, top with rainbow sprinkles and a maraschino cherry.
• Serve up these easy fudge sundae cupcakes for birthdays, after dinner dessert, bake sales and more.

ICE CREAM SUNDAE CUPCAKES

Steps:

• Preheat oven to 350°. Line a 12-cup cupcake tin with cupcake liners.
• Prepare cake batter according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool completely.
• Make frosting: In a large bowl, combine powdered sugar and butter. Beat with a hand mixer until smooth and fluffy. If the mixture is too thick, beat in milk.
• Using an ice cream scoop, scoop frosting onto cooled cupcakes. Drizzle with chocolate syrup then garnish with sprinkles and cherries.

CONFETTI ICE CREAM SUNDAE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Place the ice cream cones in 2 cupcake cone baking racks set over 1 parchment-lined baking sheet.
• Place the butter and sugar in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating after each addition until blended. With the mixer on low speed, gradually add the flour alternating with the milk and mix until incorporated. Beat in the baking powder, salt and vanilla. Fold in 1 cup of the rainbow sprinkles.
• Divide the batter evenly among the cones with an ice cream scoop, filling 2/3 to completely full. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 30 minutes.
• Transfer the buttercream to a piping bag fitted with a round tip or a large ziptop bag with the corner snipped off. Pipe a swirl of the vanilla buttercream on each cooled cupcake cone. Chill the frosted cupcakes in the refrigerator for at least 30 minutes.
• Microwave the chocolate chips and coconut oil in a microwavable bowl on high in 30-second intervals, stirring until melted. Allow to cool slightly. Pour 1/2 teaspoon of the mixture in the center of each cupcake, allowing the chocolate to drip down the frosting. Working quickly, top each with a few rainbow sprinkles and a maraschino cherry.

ICE CREAM SUNDAE CUPCAKES

Steps:

• Place cupcakes on a large plate or platter.
• Place one scoop of ice cream on top of each cupcake.
• Spoon Whipped Cream Frosting onto ice cream.
• Top with gluten free sprinkles and finish with a cherry.
• Serve.