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sundae cupcakes

Sundae Cupcakes

RecipeBoy.com (shared from The Big Fun Kids Baking Book)
Fun cupcake recipe!!
Prep Time 35 mins
Cook Time 20 mins
Chill Time: 50 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 12 cupcakes



  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup granulated white sugar
  • 2 large eggs
  • ¾ cup all purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup whole milk
  • 1 medium banana, finely chopped
  • ¼ cup salted roasted peanuts, chopped


  • cups (2½ sticks) unsalted butter, at room temperature
  • cups powdered sugar
  • pinch of salt
  • teaspoons vanilla extract
  • 2 tablespoons whole milk
  • 2 sugar ice cream cones, crushed into small crumbs


  • One 7-ounce bottle chocolate shell topping
  • rainbow sprinkles



  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper or foil liners.
  • In a large, microwave-safe bowl, combine the butter and chocolate. Microwave, stirring every 30-seconds, until melted. Let cool slightly, then whisk in the sugar and eggs until smooth. Whisk in the flour, baking powder, baking soda and salt until just combined. Add the milk and whisk until smooth. Stir in the banana and peanuts with a wooden spoon.
  • Spoon the batter into the muffin cups, filling each ¾-full. Bake until the tops of the cupcakes spring back when pressed gently, about 20 minutes. Remove the pan from the oven. Let the cupcakes cool for 5 minutes in the pan, then remove from the pan and let cool completely on a rack.


  • In a large bowl, use an electric mixer on medium-speed to beat the butter, powdered sugar and salt until combined. Add the vanilla and milk. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes. Add the sugar cone crumbs and beat 1 more minute. Spoon the frosting into a piping bag with a large star tip. Place the cupcakes on a baking sheet and pipe tall swirls of frosting onto the cupcakes. Refrigerate until the frosting is firm, about 20 minutes.


  • Pour the chocolate shell into a short, wide drinking glass. One at a time, turn each cupcake upside down and dunk the frosted tops into the chocolate; rotate to coat and let the excess drip off. Return to the baking sheet and top with sprinkles while the chocolate is still wet. Refrigerate until set, at least 30 minutes.


Keyword cupcakes, sundae