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Cherry-Vanilla Ice Cream Cupcakes
Rich chocolate cake, sweet fruit preserves, and cold ice cream collide in these playful individual sundaes. You'll transform a standard devil's food cake mix into hollowed-out edible bowls, packing the centers with tart cherry flavor before adding a generous scoop of cherry-vanilla on top. Finished with chocolate syrup and a fresh cherry, it's a nostalgic dessert that feels incredibly special. Whether you serve them immediately or freeze them for later, they're a fun twist on a classic treat.
Equipment
- Oven
- Muffin tin
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, or until a wooden pick inserted in the center comes out clean. Transfer the cupcakes to wire racks and let them cool completely, about 45 minutes. If they're even slightly warm, the ice cream will melt instantly. Set aside 12 of the cupcakes for another use.
- 4Carefully hollow out the centers of the remaining 12 cupcakes using a 1-inch melon baller, leaving a half-inch-thick shell. This creates a sturdy base that won't collapse under the toppings. Spoon the cherry preserves directly into the hollowed center of each cupcake.
- 5Place a quarter-cup scoop of ice cream onto each cupcake. Drizzle the chocolate sundae syrup over the top and finish with a fresh cherry.
Notes
- Make ahead: Assemble the cupcakes, place them on a baking sheet, and freeze for 2 hours or until firm before serving.
- Leftovers: Save the scooped-out cake centers and the extra 12 baked cupcakes for snacking, cake pops, or a quick trifle.
- Ingredient tip: Select a high-quality cherry-vanilla ice cream for the best flavor and texture.