Ice Cream Chocolate Sundae Cupcakes

I found the recipe for these Chocolate Sunday Cupcakes a few days ago.

They looked really good, and I needed a dessert to bring to a volunteer luncheon. The problem is I had to bring them up a day early, so I wouldn't be able to throw the cherries on right before (I was worried the juice would leave the icing weird after a day). I decided to make minature red cake balls to look like cherries for the tops.

INGREDIENTS
CHOCOLATE CUPCAKES: (Use your favorite recipe, I love Hershey's-I made 12 really full cupcakes with1/4 c. batter in each)
GANACHE: (I used the same recipe I used for the icing of the Boston Creme Cupcakes, but I halved it, the halved recipe was plenty for the filling, and the topping.)
1 c. heavy cream, 6 oz. semi sweet chocolate.
BUTTERCREAM ICING: (This is Wilton's recipe, and it makes 3 c.)
4 c. powdered sugar, 2 T. milk, 1 t. vanilla, 1 t. Wilton's butter flavor, 1/2 c. shortening, 1/2 c. butter (softened)
CHERRIES/SPRINKLES
CONSTRUCTION
1. Bake 12 chocolate cupcakes.
2. I hollowed out the cupcake and filled the hole with a spoonful of ganache filling (about 1 T. in each).

Here the ganache is in the center. I needed to cut one in half (cough and eat it cough) for the sake of a picture....because I'm committed to reporting cupcake news.

3. Place a large spoonful of icing on top so that it looks like ice cream. You could also use the large 'deviled egg like tip' to make it look like you squirted whipped cream, but I had to cover these with syran wrap b/c my cupcake carrier was going to be occupied elsewhere, and I wasn't sure if the ridges would stay, so I decided the 'mounded ice cream look' would hold up best!
4. Drizzle the remaining ganache on the cupcakes, add sprinkles (I didn't b/c I forgot) and a cherry.
Linking To:
Cupcake Tuesday