Ice Cream Cupcakes (Print Version)

# Ingredients:

→ Cupcakes

01 - 1 box (15.25 oz) yellow cake mix (Duncan Hines recommended)
02 - 1 cup (198g) granulated sugar
03 - 1 cup (120g) all purpose flour
04 - ¾ tsp salt
05 - 4 large eggs
06 - 1 tsp vanilla extract
07 - 1 cup (236ml) milk (skim, 1% or 2%)
08 - ½ cup (118ml) buttermilk
09 - 1 cup (228g) sour cream
10 - 1 container Hudsonville Classic Chocolate ice cream

→ Vanilla Frosting

11 - 1½ cups (339g) unsalted butter, room temperature
12 - 4 cups (454g) powdered sugar
13 - 2 tsp vanilla extract
14 - 1 Tbsp heavy whipping cream

→ Chocolate Ganache

15 - 1 cup (170g) semi-sweet chocolate chips
16 - ⅓ cup (79ml) heavy whipping cream

→ Garnish

17 - Sprinkles
18 - Maraschino cherries, patted dry

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners. The recipe yields approximately 24 cupcakes.
02 - In a large mixing bowl, combine cake mix, flour, sugar, salt, eggs, vanilla extract, milk, buttermilk, and sour cream. Beat with an electric mixer until thoroughly combined, about 1-2 minutes.
03 - Fill each muffin cup half full with batter. Place pan in the center of the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
04 - Using a piping tip, melon baller, knife, or spoon, create a hole in the center of each cooled cupcake to accommodate the ice cream.
05 - Add a scoop of Hudsonville Classic Chocolate ice cream to each cupcake, pressing it into the cavity to create a flat top. Cover cupcakes with plastic wrap and store in the freezer until ready to frost.
06 - Place room temperature butter in a mixing bowl. Beat with an electric mixer on medium speed for 1 minute until whipped and fluffy.
07 - Add powdered sugar and vanilla extract to the butter. Beat on low for 1-2 minutes, scraping down the sides of the bowl until fully incorporated. If frosting is too thick, add the tablespoon of heavy cream and beat until creamy.
08 - Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, bring heavy cream just to a boil.
09 - Pour hot cream over chocolate chips and let stand for 1 minute. Stir with a spatula until smooth. Transfer to a squeeze bottle for easy application.
10 - Using a large cookie scoop (2.25 inches in diameter or larger), create an ice cream-like mound of frosting on top of each frozen cupcake. Press scoop into frosting, level against bowl edge, then release onto cupcake.
11 - Drizzle chocolate ganache over frosting to resemble hot fudge. Add sprinkles and top with a dried maraschino cherry. Serve immediately or return to freezer until ready to serve.

# Notes:

01 - Pat maraschino cherries thoroughly with paper towels to remove excess liquid before adding them to the cupcakes.
02 - Keep cupcakes in the freezer until ready to serve for best texture and presentation.

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