Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Spoon the batter into a muffin tin lined with cupcake liners, filling each about 2/3 full.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Once the cupcakes are cool, use an ice cream scoop to top each cupcake with a generous scoop of ice cream.

Drizzle with chocolate sauce and sprinkle with sprinkles. Top with whipped cream if desired.

Place the assembled cupcakes in the freezer for at least 2 hours to firm up before serving.