Savory, Uncategorized

September 15, 2013

Ice Cream Sundae Cupcakes

It’s been raining all day here in Florida so I decided to whip up some of my famous Ice Cream Sundae Cupcakes. These are a moist and delicious chocolate cake and very easy to make. The recipe is below. Cheers!
Makes 12 cupcakes
  • 1/2 cup unsalted butter
  • 2 ounce semi-sweet baking chocolate
  • 1/2 cup unsweetened cocoa powder 
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon real vanilla extract
  • 1/2 cup buttermilk
  • 12 ounces cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 2 teaspoons real vanilla extract
  • 4 1/2 to 5 cups powdered sugar 
  • 1 cup semi sweet chocolate chips
  • Sprinkles of your choice 
  • 12 maraschino cherries 
  • Waffle ice cream cones broken in large pieces
  1. For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners. Set aside.
  2. Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stove top. Stir until smooth and set aside to slightly cool.
  3. In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not over-mix. The batter will be very thick like pudding.
  4. Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  5. For the frosting:  Using a electric mixer beat 12 ounces cream cheese, 1/2 cup butter and 2 teaspoons of vanilla extract in a large bowl until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each time. You may have to add more powdered sugar depending on how stiff you want your frosting. Carefully pipe frosting on cupcakes. 
  6. For the garnish: Melt 1 cup of semi sweet chocolate chips over a double broiler until completely melted. Set aside and allow to cool. 
  7. Once chocolate is cool drizzle over cupcakes and immediately top with sprinkles. Top with a cherry and a piece of waffle cone. 

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!