How To Make Ice Cream Sundae Cupcakes

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Easy Ice Cream Sundae Cupcakes




  • 1 box cake mix (Duncan Hines or Betty Crocker)
  • 1 cup milk (room temperature)
  • ½ cup melted butter
  • 3 Large Eggs (room temperature)
  • 1 Tbsp. Vanilla


  • 4 stick butter (2 Cup) (room temperature)
  • 7 cups of powdered sugar
  • 1 TBSP of vanilla extract
  • 2 TSBP of heavy cream (add 1 more if needed)

Chocolate Ganache Filling

  • 1 cup (8oz) Chocolate Chips (found in the baking aisle)
  • Less than 1/2 cup (3 oz) Heavy Whipping Cream (room temperature)



  1. Heat the oven to 350 degrees.
  2. Put silver foil cupcake liners in the cupcake pans.
  3. Mix the dry ingredients and wet ingredients in a large bowl with a stand mixer or electric mixer at medium speed for approximately 2 minutes.
  4. Pour the cupcake batter into the cupcake pans.
  5. Bake for 20-25 minutes. It is ready when the toothpick has a few crumbs or is clean.
  6. Cool for 10 minutes. Place the cupcakes on the wire rack.
  7. Buttercream:
  8. Place the butter in the mixer with a paddle attachment.
  9. Whip the butter for a minute.
  10. Slowly add the powdered sugar (1 cup at a time).
  11. Add the heavy cream (add 1 more TBSP if it is too thick).
  12. Scrap the sides of the bowl.
  13. Whip for a few minutes to get it all mixed.
  14. Whip low speed for 10 minutes to eliminate air bubbles.
  15. To Make strawberry and chocolate buttercream, divide the buttercream into three bowls. Add approximately 1/4 cup of cocoa powder for the chocolate buttercream. Add some ground freeze-dried strawberries for the strawberry buttercream.

Chocolate Ganache Filling

  1. Place the chocolate chips and heavy whipping cream in a microwave-safe bowl and mix.
  2. Microwave for 3o seconds and give it a good stir. If needed, microwave at 15-second intervals until all melted.
  3. Allow it to cool for 5-10 minutes.
  4. Place it into a disposable piping bag.