Description
Adorable mini cupcakes that mimic classic ice cream sundaes with a rich chocolate base, tangy cream cheese frosting, and a glossy chocolate ganache drizzle. A playful, mess-free summer treat for all ages.
Ingredients
2 ¼ cups all-purpose flour
2 ¼ cups granulated sugar
1 ¼ cups cocoa powder
1 tsp baking soda
¾ tsp salt
1 cup unsalted butter, room temperature
4 large eggs, room temperature
1 ½ cups whole milk
12 oz cream cheese, softened
2 cups unsalted butter, softened for frosting
6 cups powdered sugar for frosting
2 tbsp vanilla extract for frosting
8 oz dark chocolate (70% cocoa), chopped
1 cup heavy cream for ganache
Sprinkles (optional), for decoration
Instructions
Preheat oven to 350°F (175°C). Line 24 muffin tins with cupcake liners.
In a bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in milk.
Gradually mix dry ingredients into wet ingredients until smooth. Divide batter evenly into prepared cups.
Bake for 20–22 minutes until edges are firm. Cool completely on a wire rack.
For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then add vanilla. Pipe frosting onto cooled cupcakes to resemble ice cream swirls.
For ganache: Heat heavy cream until simmering. Pour over chopped chocolate, stir until smooth. Drizzle over cupcakes.
Decorate with sprinkles if using. Chill for 30 minutes before serving.
Notes
Use room-temperature butter and eggs for even mixing.
Ganache can be made 1 day ahead; chill then reheat before drizzling.
Store in an airtight container up to 2 days at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg