Ice Cream Cupcakes
Ingredients8 h 40 m servings 253 cals
- Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
- 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!
Per Serving: 253 calories; 11.9 g fat; 35 g carbohydrates; 2.7 g protein; 35 mg cholesterol; 265 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 substa...
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 froze...