Ice Cream Cupcakes Recipe
We’ve made ice cream CAKE several times but we’ve never tried Ice Cream Cupcakes! It would sure eliminate the difficulty of slicing a frozen cake!
We bet you already have most of the ingredients you need for this yummy treat!
All done baking and ready for the finishing touch — ice cream!
Be sure to give the cupcakes plenty of time to cool before topping them with ice cream.
Ice Cream Cupcakes Recipe
Author:
Ingredients
- 1 box Dark Chocolate Cake Mix
- 3 Eggs
- 1/2 cup Vegetable Oil
- 1 quart Mint Chocolate Chip Ice Cream
- 2 tbsp Milk
- 1 cup softened Butter
- 4 cup Powdered Sugar
Instructions
- Prepare cake batter according to box directions.
- Fill cupcake liners about 1/3 full and bake 10-15 minutes.
- Remove ice cream from freezer to allow to soften.
- Allow cupcakes to cool completely.
- Fill remainder of cupcake liner with ice cream pressing down to remove trapped air.
- Place in Freezer to harden for at least 1 hour.
- In a large bowl, cream the butter and Powdered Sugar.
- Beat in the milk mixing until fluffy.
- Transfer the icing to the corner of medium size zipper bag, try to minimize trapped air and close. Clip a small piece off the corner to pipe.
- Pipe icing around top of each cupcake and return to freezer until ready to serve.
- Remove cupcake liner before serving.
Serving size: Makes 24 cupcakes
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