Chocolate Ice Cream Sundae Cupcakes Food

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.

ICE CREAM SUNDAE CUPCAKES

Steps:

• For the Cupcakes: Preheat the oven to 350 degrees F.
• Line a standard cupcake tin with paper liners.
• In a medium bowl, place the flour, baking powder, baking soda, and salt. Mix until combined.
• In the bowl of a mixer fitted with a paddle attachment, add the melted butter.
• With the mixer on low, gradually add the sugar. Mix until thoroughly combined (about 2 to 3 minutes).
• Add the eggs one at a time. Mixing until just combined.
• Add the vanilla and mix.
• In a measuring cup, place the milk and lemon juice (or vinegar).
• Add the flour mixture and milk mixture in 3 separate steps, starting and ending with the flour mixture.
• Fill each cupcake liner only about 1/2 full. We want the cupcakes to be flat when they are baked.
• Bake for about 14 minutes or until a toothpick inserted in the center comes out with a few crumbs attached to it.
• Remove the cupcake pan from the oven, and allow the cupcakes to cool for about 10 minutes in the pan. Remove the cupcakes and allow them to cool completely on a drying rack.
• While the cupcakes cool, make the frosting.
• For each frosting flavor, use the following method: In the bowl of mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the salt, flavorings, and cream/milk.
• Place the chocolate and strawberry frosting flavors in separate bowls. Smooth the top and cover with plastic wrap. Chill until firm.
• For the vanilla, keep about 1/2 of the frosting at room temperature, and chill the rest.
• While the frosting chills, make the ganache.
• Warm the cream until just about to boil.
• Pour the cream over the chopped chocolate. Let it stand for a minute or two.
• Mix the chocolate and cream until smooth and shiny.
• To assemble the cupcakes, put a thing layer of vanilla frosting over the top of each cupcake.
• Using a small ice cream scooper, place a single scoop of each flavor frosting on the top of each cupcake.
• Drizzle the scoops with ganache.
• Place a cherry on top.

CHOCOLATE-HAZELNUT ICE CREAM CUPCAKES

Steps:

• Preheat the oven to 400 degrees F. Spread the whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes. Let cool, then transfer to a food processor. Add the cereal and condensed milk and pulse until the mixture is finely ground.
• Lightly spray 6 muffin-tin cups with cooking spray. Divide the coconut mixture among the cups. Wet your fingers, then press the coconut mixture into the bottom and up the side of each cup. Freeze until firm, at least 20 minutes.
• Remove the muffin pan from the freezer. Fill the crusts with coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes.
• Top each ice cream cupcake with a scoop of chocolate ice cream (make the scoop flat on the bottom so it sits on top of the coconut ice cream). Serve immediately or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edge of each cup, then pry out the cupcakes. Top with chopped hazelnuts.

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.

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.