Rich, fudgy brownie cups filled with ice cream, topped with whipped cream, caramel, sprinkles, and a cherry — the ultimate handheld sundae!

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🧾 Ingredients

Brownie Cups

• 1 (17.6 oz) box fudge brownie mix (e.g., Duncan Hines)

• Ingredients listed on the box (usually eggs, oil, and water)

• Nonstick baking spray

Toppings

• Your favorite ice cream

• Caramel sauce (store-bought or homemade)

• Whipped cream (see below)

• Sprinkles, nuts, maraschino cherries

Homemade Whipped Cream

• 1 cup heavy cream

• ¼ cup granulated sugar

• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Bake the Brownie Cups

1. Preheat oven to temperature listed on the brownie mix box.

2. Generously spray a muffin tin with nonstick spray.

3. Prepare brownie batter according to package instructions.

4. Use a 3 tbsp cookie scoop to fill each muffin cup with batter.

5. Bake as directed on the box.

6. Remove from oven and immediately press the center of each brownie with a spoon to form a cup shape.

7. Cool in the pan for 5–6 minutes.

8. Gently remove brownie cups using an angled spatula. Let cool completely on a wire rack.

2. Make the Whipped Cream

1. In a large bowl, combine heavy cream, sugar, and vanilla.

2. Beat with an electric mixer until stiff peaks form (about 2–3 minutes).

3. Assemble the Sundae

1. Place cooled brownie cups into serving bowls.

2. Add a scoop of ice cream into each cup.

3. Drizzle with caramel or chocolate sauce.

4. Top with whipped cream, sprinkles, and a cherry.

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❄️ Storage Tips

• Make ahead: Store brownie cups in an airtight container for up to 2 days.

• To freeze: Freeze on a parchment-lined tray for 30 minutes, then transfer to a zip-top freezer bag. Thaw at room temp before serving.