Let’s get baking! Here’s a detailed, step-by-step guide:

Step 1: Prepare Oven and Batter

Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners.

Prepare the Devil’s food cake batter according to the package directions. This typically involves combining the cake mix with eggs, oil, and water.

Step 2: Bake the Cupcakes

Fill each cupcake liner about two-thirds full with batter.

Bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 3: Cool the Cupcakes

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. It’s important that they are completely cool before frosting.

Step 4: Make the Frosting

While the cupcakes are cooling, make the frosting. In a large bowl, combine the powdered sugar and softened butter.

Beat with a hand mixer (or a stand mixer) until smooth and fluffy.

If the mixture is too thick, gradually add the milk, one tablespoon at a time, beating until the frosting reaches your desired consistency. It should be thick enough to hold its shape but still creamy and spreadable.

Step 5: Frost and Decorate

Once the cupcakes are completely cool, use an ice cream scoop to scoop a generous amount of frosting onto each cupcake. This will create that rounded, “ice cream scoop” look.

Drizzle chocolate syrup over the frosting.

Garnish with sprinkles and a maraschino cherry on top of each cupcake.

Serve and enjoy these fun and delicious Ice Cream Sundae Cupcakes!