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Ice Cream Sundae Cupcakes

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SERVES: 24

CHILL TIME: 4 Hr

COOK TIME: 15 Min

What could be better than an ice cream sundae? How about an ice cream sundae that's just for you?! Our Ice Cream Sundae Cupcakes are made in a muffin tin, so you can have just the right-sized sundae to satisfy your sweet tooth. From the brownie base to the cherry on top, these ice cream sundaes are a summertime must-have!

What You'll Need

1 (18.4-ounce) package brownie mix, batter prepared according to package directions
6 cups ice cream (see Notes)
TOPPINGS
1 (8-ounce) container frozen whipped topping, thawed
Assorted chopped nuts, sprinkles, or crushed candies
24 maraschino cherries with stems

What to Do

Preheat oven to 350 degrees F. Line muffin cups with paper liners.
Spoon 1/4 cup brownie batter into each muffin cup. Bake for 15 minutes or until toothpick inserted in center comes out clean. Let cool completely. (Do not remove from muffin pan.)
When brownies have cooled, remove ice cream from freezer and allow to thaw until slightly softened. Spoon 1/4 cup ice cream over each brownie. Gently spread with a knife, creating a flat and even layer.
Cover and freeze at least 4 hours or overnight. When ready to serve, add toppings.

Notes

Feel free to use your favorite ice cream flavor or mix and match a few different kinds for some variety!

These are really great for a summer party, 'cause you can set up a toppings bar and let everyone decorate theirs however they'd like.

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My Notes