These cupcakes replicate my favorite ice cream sundae….i cream drenched in caramel sauce, topped with a few nuts. I used a chocolate cake mix and a caramel cream frosting (it’s to die for!) and sandwiched a scoop of vanilla bean ice cream in between.
The possibilities with these are endless. Use your favorite cupcake, any flavor of ice cream, and top it with any flavor of frosting or whipping cream. Add some sliced bananas, a cherry or two, or even a drizzle of chocolate fudge sauce. Get creative and turn your cupcakes into your favorite ice cream sundae!
Ice Cream Sundae Cupcakes with Caramel Cream Frosting
1-2 (1.75 qt) containers of vanilla ice cream (depending on how big your scoops are)
Prepare cake mix according to box directions. Line your cupcake pan with cupcake liners and bake according to package directions. Let cool completely.
Pipe with Caramel Cream Frosting (recipe below) and top with chopped nuts (or any other topping you like).
With a knife, slice the cupcake tops off of each cupcake, cutting right above the cupcake liner.
Place a scoop of ice cream on top of each cupcake bottom and place the cupcake top on top of the scoop of ice cream. Work quickly so the ice cream doesn’t melt. You can also move them to the freezer to keep from melting until ready to serve.
**You don’t want to make these ahead of time and store in the freezer for more than 30 minutes. From my experience, the exposed ice cream tends to get a bit freezer burnt and the caramel cream frosting is much better fresh!
Caramel Cream Frosting
4 Tbs. butter
1/4 cup brown sugar
1/4 cup dark brown sugar
2-3 Tbs. whole milk
1 cup powdered sugar
1 tsp. vanilla extract
Place butter and brown sugars in a medium skillet over medium heat. Stir and cook the mixture until it comes to a boil.
Add milk and bring the mixture back to a boil, stirring constantly.
Remove pan from heat and add powdered sugar and vanilla. Beat mixture with a wooden spoon until smooth and creamy.
Allow the cupcakes to cool before frosting. Frosting will harden when cooled completely.
Caramel Cream Frosting from 101 Gourmet Cupcakes by Wendy Paul Makes 24