Ice Cream Sundae Cupcakes

Start with your cupcakes. I use a boxed cake mix because it’s easy and I’m lazy. But if you have a good recipe and have the time to make it from scratch, knock yourself out! I use chocolate since it’s our favorite. Get out your muffin/cupcake tin and spray it with nonstick spray. Prepare your batter according to box instructions, using the cupcake ingredients above (your box may call for slightly different measurements—follow the directions on your box). Fill the tins only half as much as you would for normal-sized cupcakes. About a tablespoon of batter in each should do it!

Bake at 350 degrees for 8-10 minutes. Let them cool in the tins for about 15-20 minutes and then loosen them by running a knife along the edges. Once you’re sure they aren’t sticking, cover them with plastic wrap and freeze for a few hours. Or until you’re ready to use them.

When you’re ready, remove them from the freezer. Some may have mushroomed up after cooking. If so, use a knife to cut off the dome top and return to the tin. Allow ice cream of your choice (I used strawbery) to sit out long enough to soften. Once soft, spoon it into the tin and flatten on top of the cupcake. Return them to the freezer for a few hours to harden. Or if your kids are as impatient as mine, maybe sooner.

To remove from their tins, run a knife under hot water and then along the edges of the tin. They should hop right out! Put them on a plate and stick them back in the freezer for another 15 minutes or so to harden up. Then top them with whipped cream, chocolate syrup, colored jimmies (why on earth are they called jimmies?), and a cherry. Or you can use any of your favorite toppings. Enjoy!