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Brownie Ice Cream Sundae Cupcakes

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These Brownie Ice Cream Sundae Cupcakes combine rich chocolatey brownie bases with creamy scoops of your favorite ice cream, topped with whipped cream, chocolate drizzle, and a cherry on top—perfect for parties or an indulgent treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 pint vanilla ice cream (or your preferred flavor)
  • 1 cup whipped cream
  • 1/2 cup chocolate syrup
  • 12 maraschino cherries
  • Sprinkles (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla, mixing until smooth.
  3. Sift in flour, cocoa powder, baking powder, and salt. Stir until fully combined.
  4. Divide batter evenly among cupcake liners, filling about 2/3 full.
  5. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  6. Once cooled, top each brownie cupcake with a scoop of ice cream.
  7. Add whipped cream, drizzle with chocolate syrup, and top with a cherry and optional sprinkles.
  8. Serve immediately or freeze until ready to enjoy.

Notes

  • Let brownies cool completely before adding ice cream to avoid melting.
  • Use a cookie scoop for evenly sized ice cream portions.
  • Get creative with ice cream flavors like mint chip, strawberry, or peanut butter swirl.

Nutrition

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