Brownie Ice Cream Sundae Cupcakes
These Ice Cream Cupcakes are the perfect party treat! Fudgy brownies topped with ice cream and all your favorite sundae toppings! Box mix brownies and store bought ice cream make this an easy recipe that even beginning bakers can handle.
Servings 18
Calories 163kcal
Ingredients
- One box brownie mix plus ingredients needed to prepare
- 1½ quarts vanilla ice cream
- Toppings: whipped cream, hot fudge, caramel sauce, sprinkles, mini chocolate chips, chopped nuts, cherries
Instructions
Preparation:
- Preheat oven to 350°F.
- Prepare brownie batter according to box instructions. Thoroughly grease 16-18 muffin cup cavities. Add about 2-tablespoons of brownie batter into each muffin cup. Bake for 10-12 minutes (the brownies should be dry on top but still slightly undercooked). Place pan on a wire rack to cool. After 15 minutes of cooling, check to see if the brownies are puffed up or deflated (this will depend on which brand of brownies you use and how much air you add when stirring it). If they are puffed, use the back of a spoon or small scoop to form a slight cavity.
- Once the brownies are completely cool and still in the pan, scoop ice cream onto the top of each brownie and spread into a flat layer. I use between ¼ cup and ⅓ cup of ice cream per brownie. The ice cream should be filled all the way to the top of each muffin cup. Cover and place the muffin pans in the freezer until the ice cream is firm, preferably overnight.
Several hours before serving:
- Run a small offset spatula (preferred) or thin knife around the edge of each "cupcake" and lift it out of the pan. Place all cupcakes in a food storage container and return to the freezer for several hours to firm up (they may have gotten a bit melty during the removal process).
Serving:
- Get out all of your toppings (whipped cream, sauces, sprinkles etc). Remove the ice cream cupcakes from the freezer, immediately add the toppings, and serve. I let everyone add their own toppings.
Notes
Important recipe tips:
The brownies should be underbaked so that they are easy to bite through once they are frozen. About 10-12 minutes of bake time should be enough. The tops should be dry (not wet) and the brownie inside should still be very soft when you remove them from the oven.
The brownies and ice cream should be assembled a full day in advance to ensure that the ice cream is firm and not melty. I also suggest removing them from the pan several hours before serving and placing them in a storage container in the freezer. The removal from the pan can be a bit time consuming and if they get melty that gives them adequate time to firm up before serving.
Nutrition
Calories: 163kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 63mg | Potassium: 156mg | Sugar: 16g | Vitamin A: 330IU | Vitamin C: 0.5mg | Calcium: 101mg | Iron: 0.1mg
