Ice Cream Sundae Cupcakes

We love a fun spin on classic treats like the ice cream cone sundae, and this recipe definitely delivers a twist....
Ice Cream Sundae Cupcakes

We love a fun spin on classic treats like the ice cream cone sundae, and this recipe definitely delivers a twist. Substitute cupcakes and frosting for ice cream to create a super cute and heat-proof treat.

Ingredients

  • 1 box Miss Jones Baking Co. Vanilla Cake Mix
  • 1 jar Miss Jones Baking Co. Organic Vanilla Frosting
  • 1/3 Cup oil
  • 2/3 Cups water
  • 3 eggs
  • 24 ice cream cones
  • sprinkles
  • Maraschino cherries

Directions

Preheat oven to 350°F. Prepare and bake cupcakes according to package directions, filling each ice cream cone approximately halfway full with batter. Set each ice cream cone in a mini or normal cupcake pan to stabilize while baking. Let cool completely.

Top cupcakes with vanilla frosting using a pastry bag fitted with a star tip. Top with sprinkles.

Melt chocolate chips and place in a pastry bag or zip lock bag with the end corner trimmed off. Pipe onto frosting and let cool slightly before topping with a cherry. Bon appetit!

Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Cupcake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,