Friday, September 16, 2011

Ice Cream Sundae Cupcakes

I Scream, You Scream, We All Scream for Ice Cream!!

Did you know ice cream sundaes have been around since 1892?! Scoops of ice cream dripping with syrups, accompanied by nuts, and crowned with whipped cream and a cherry; this decadent diva owns the thrown as the ultimate American classic dessert. Over the years, it's style has evolved to include the latest trends, including peanut butter, waffles, mountains of fruit, and an endless supply of candy toppings. The popularity of this timeless classic dessert has led to the evolution of dozens of other sweet treats, incorporating the same flavors.

Most recently, the cupcake phenomenon has been trending ice cream sundae cupcakes. I loved the idea, but made some adaptions to make it my own. This deep chocolate base is filled with a vanilla pudding mixture and accessorized with a mountain of buttercream frosting, drizzled with chocolate syrup, sprinkles and a cherry on top. This crowd pleasing diva sure stole the show with her glamorous look and luscious flavor!

Devil's Food Chocolate Cake:

3/4 cup cocoa powder
3/4 cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoon salt
3 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream
1 packages vanilla instant pudding mix
1 container whipped topping (such as cool whip)
1 cup milk

Preheat oven to 350, Line Muffin tins. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.

Once cupcakes are cool, using an apple corer, create a hole in the center of each cupcake. In a small bowl, combine milk and pudding mix in a large bowl. Fold in whipped topping. Fill each cupcake with a dollop of pudding mixture. Using a piping bag, pipe buttercream frosting into swirls over the center of the cupcakes. Drizzle with chocolate syrup and flavored sprinkles. Garnish with a cherry on top. De-lic-ious!

For more information on the history of the Ice Cream Sundae, please visit

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