Ice Cream Sundae Cupcakes Recipe
Additional ingredients to prepare cake mix per package instructions
1 cup of chocolate chips
1 tablespoon vegetable oil
Paper dessert cups
Prepare cupcakes according to the instructions on package. Let cool completely.
Transfer frosting out of tubs and place into a glass or metal bowl, smooth frosting and cover surface with saran wrap and place in freezer to chill.
Once frosting is firm to the touch use a large ice cream scoop to scoop out frosting and place onto cupcake, use a palette knife to shape frosting into the shape of a scoop of ice cream. Place in fridge while you prepare the chocolate sauce.
Melt chocolate chips in a double boiler over low heat. Once chocolate is almost melted remove from heat and add vegetable oil, stir to combine.
Add a dollop of chocolate sauce to the top of the frosted cupcake using a spoon or small palette knife to push the chocolate down the sides creating a more realistic look.
Top with sprinkles and a red skittle for the cherry on top.
Serve in paper dessert cups.
Serving Size (1 Cupcake), Calories 300 (Calories from Fat ), Total Fat 14g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 25mg, Sodium 220mg, Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 33g, Includes 33g Added Sugars), Protein 2g, Potassium 53mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 57mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.