Time consuming, but easy, and with hundreds of possibilities (cakes, frostings, and ice creams) -- this is sure to be a new favorite! You can easily double this recipe if they disappear! (24 cupcakes need less than 12 cupcakes worth of batter.)

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.

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  • Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.

  • Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.

Cook's Note

I used the recipe for Simple 'N' Delicious Chocolate Cake, vanilla ice cream, and fudge frosting to make a classic cupcake for my toddler. I made the number 2's from buttercream frosting that I piped onto wax paper and froze for 4 hours. Ganache also works really well on these cupcakes, but the numbers of combinations are endless!

Nutrition Facts

253.1 calories; protein 2.7g 6% DV; carbohydrates 35g 11% DV; fat 11.9g 18% DV; cholesterol 35.3mg 12% DV; sodium 264.7mg 11% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2011
I am the submitter of this recipe and I noticed AR changed a few things from my original submission so I wanted to add a few notes: If you make an entire box of cake mix you will have a substantial amount of batter left over. I made mine into a 8" cake. Watch the time on the cupcakes. Follow the cake mix directions on the back of the box (don't use 3 eggs unless yours says too). Ice cream shell would be great for a frosting substitute on these if you prefer! Read More
(64)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/05/2011
I am the submitter of this recipe and I noticed AR changed a few things from my original submission so I wanted to add a few notes: If you make an entire box of cake mix you will have a substantial amount of batter left over. I made mine into a 8" cake. Watch the time on the cupcakes. Follow the cake mix directions on the back of the box (don't use 3 eggs unless yours says too). Ice cream shell would be great for a frosting substitute on these if you prefer! Read More
(64)
Rating: 5 stars
07/28/2011
This was really good. I decided to try a different approach the second time around. I split a box of cake mix between 2 13 x 9 pans. After they cooled I wrapped them in plastic wrap and frozen them over night. The next day I placed one in the bottome of a 13 x 9 pan then spread almost a gallon of softened ice cream on that. I topped it with the 2nd frozen cake. I wrapped the pan with plastic wrap and refroze. When I served it I served a slice with whipped cream chocoate sauce and a cherry. Everyone LOVED this both ways I made it.:) Thanks for a great idea. Read More
(38)
Rating: 5 stars
11/21/2012
It was great the ice cream was nice and it was easy to make Read More
(11)
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Rating: 5 stars
05/15/2019
Delicious! I did find that 2 tablespoons of cake mix was too much and I had to cut the tops off the cake portions after they were frozen and before adding the ice cream. Other than that followed directions perfectly. I did half vanilla and half chocolate chip mint. Read More
Rating: 5 stars
08/14/2015
Yummy Read More