1 / 1
Cherry-Vanilla Ice Cream Cupcakes
These playful treats turn a standard chocolate cake mix into individual ice cream sundaes. Hollowed-out cupcakes are filled with sweet cherry preserves and topped with a generous scoop of cherry-vanilla ice cream. They are perfect for summer birthdays or casual entertaining. The combination of rich chocolate cake, fruity cherry, and cold ice cream makes every bite delicious.
Ingredients
- 1 (15.25-oz.) package devil’s food cake mix
- 1¼ cups buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 24 paper baking cups
- ¾ cup cherry preserves
- 3 cups cherry-vanilla ice cream
- ¾ cup chocolate sundae syrup
- 12 fresh cherries with stems
Instructions
- 1Preheat the oven to 350 degrees. Combine the devil's food cake mix, buttermilk, vegetable oil, and eggs in a large bowl. Beat on low speed with an electric mixer for 30 seconds, then increase the speed to medium and mix for 2 minutes.
- 2Line two 12-cup muffin pans with paper baking cups and lightly coat them with cooking spray. Spoon the batter into the cups so each is two-thirds full.
- 3Bake for 18 to 20 minutes until a wooden pick inserted in the center comes out clean. Transfer the cupcakes to wire racks and let them cool completely for about 45 minutes. Set aside 12 of the cupcakes for another use.
- 4Take the remaining 12 cupcakes and carefully hollow out the centers using a 1-inch melon baller. Leave a shell that is half an inch thick. Save the scooped-out cake centers for a different recipe if you like.
- 5Spoon the cherry preserves directly into the hollowed center of each cupcake.
- 6Place a quarter-cup scoop of ice cream onto each cupcake. Drizzle the chocolate sundae syrup over the top and finish with a fresh cherry. Serve right away, or place the cupcakes on a baking sheet and freeze for 2 hours until firm.
- 7Select a high-quality cherry-vanilla ice cream to ensure the best flavor and texture for your finished dessert.