Ice Cream Sundae Cupcakes

 

Ice Cream Sundae Cupcakes

Ice Cream Sundae Cupcakes

Servings:*

24 servings

Ingredients

  • 1 package chocolate cake mix, prepared according to directions
  • 1 pint vanilla ice cream
  • Chocolate Magic Shell
  • Sprinkles
  • Chopped peanuts, optional
  • Maraschino cherries

Directions

  1. Heat the oven to 350 F. 

  2. Line two 12-muffin pans with 24 cupcake liners. Fill each liner ⅓ of the way full. You will likely have leftover batter.

  3. Bake the cupcakes for 12 to 15 minutes, until a toothpick comes out clean. Cool completely. 

  4. Once cool, set out the ice cream for about 10 to 15 minutes to thaw slightly. This will make the ice cream easier to work with. 

  5. Spread the ice cream on top of the cupcake bottom, filling the rest of the liner full of ice cream, and then place a large round scoop of ice cream on top. Freeze for 30 minutes. 

  6. After 30 minutes, drizzle the Magic Shell on top of the ice cream cupcakes and immediately top with sprinkles, chopped peanuts and cherries. You must work quickly, as the Magic Shell hardens very fast.

  7. Freeze until ready to serve. Enjoy!  

  8. Note: It is helpful to shake the Magic Shell bottle very well and run under warm water for 30 seconds to get it to thin out a bit. This helps it spread more easily over the ice cream. 
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.