Ice Cream Sundae Cupcakes

Ice Cream Sundae Cupcakes

Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Calories 8037kcal
Author Jennifer Tammy


  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • *For the Frosting*
  • 1 cup butter
  • 4-5 cups icing sugar
  • 2 Tablespoons heavy cream or milk
  • 2 teaspoons vanilla extract
  • 1/4 cup chocolate sundae sauce
  • Ice Cream Toppings of your choice


  • Preheat oven to 375°F (350F if you don't want domed cupcakes).
  • Line a cupcake tray with liners and set aside.
  • Stir sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl.
  • Add eggs, milk, oil and vanilla, and beat well.
  • Slowly stir in boiling water until you reach a runny consistency.
  • Portion out into cupcake liners - filling 3/4 of the way through.
  • Bake for 18-22 minutes and allow to cool in the pan for one minute before removing to a cooling rack.

For the frosting

  • Beat the butter and sugar on medium-high speed until light and incorporated. Slowly add the vanilla and heavy cream, and adjust the consistency by adding more icing sugar (for stiffer) or heavy cream (for looser).
  • Spread the frosting onto the cupcakes using an offset spatula, then drizzle the chocolate sundae sauce overtop. Top with remaining sundae toppings and serve!


Calories: 8037kcal | Carbohydrates: 1225g | Protein: 64g | Fat: 347g | Saturated Fat: 150g | Polyunsaturated Fat: 175g | Trans Fat: 9g | Cholesterol: 950mg | Sodium: 4905mg | Sugar: 985g