Ice Cream Cupcakes

Ice Cream Cupcakes

3
footballgrl16 284

"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.)"

Ingredients

8 h 40 m {{adjustedServings}} servings 253 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
  2. 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.
  3. 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.

Footnotes

  • 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!
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Reviews

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  1. 4 Ratings

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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...

It was great the ice cream was nice and it was easy to make