This ice cream cupcake recipe starts with yellow cake mix but no one would know, it tastes like it’s made from scratch! Each cupcake has a scoop of ice cream in the center, making these the best birthday cupcakes! Decorate the cupcakes to look like ice cream sundae cupcakes.
3sticksunsalted butter, room temperature1 & ½ cups
1tbspheavy whipping cream
1cupsemi-sweet chocolate chips
⅓cupheavy whipping cream
Preheat the oven to 350º F. Line a muffin pan with liners, this recipe makes about 24 cupcakes. Set aside.
In a large mixing bowl combine the cake mix, flour, sugar, salt, eggs, vanilla extract, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 1-2 minutes.
Fill each muffin cup 1/2 full with batter. Place one pan in the center of the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
When the cupcakes are baked and cooled, it doesn’t really matter what you use to make a hole in each cupcake, there just needs to be a hole for the ice cream! You could use a piping tip, melon baller, knife, a finger or tablespoon to create a hole in the center of each cupcake.
Add a scoop of Hudsonville Ice Cream to each cupcake, pressing the ice cream into the cupcake to create a flat top. Once you add the ice cream to each cupcake, be sure to cover the cupcakes with plastic wrap and store in the freezer until you’re ready to add the frosting.
Place the room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.
Add in the powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
Place the chocolate chips in a medium heat-proof bowl.
In a small pot over low heat, heat the heavy cream just until boiling.
Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1 minute.
Use a spatula to stir the mixture until smooth. Transfer the ganache to a squeeze bottle for easy application.
One of my favorite parts of these ice cream sundae cupcakes is that the frosting on top of the cupcake looks like a scoop of ice cream! To achieve that look use a large cookie scoop - one that’s 2.25 inches in diameter or larger. Press the scoop into the bowl of frosting, leveling off the excess frosting against the side of the bowl. Then use the spring release to place the scoop of frosting on top of the cupcake.
Add chocolate ganache “hot fudge topping”, sprinkles and a maraschino cherry. For best results, be sure to pat the maraschino cherries with a paper towel to remove the excess liquid before adding them to the cupcakes. Serve and enjoy!
How to Store Ice Cream Cupcakes
Because these cupcakes are filled with ice cream, they will need to be stored in the freezer. Create a hole in each cupcake, add a scoop of ice cream, then cover the cupcakes well in plastic wrap and store in the freezer until ready to assemble.Once the cupcakes are fully assembled with frosting and ganache, store them in the freezer until serving them, but for best results serve them the same day you assemble them.