Ice Cream Cupcakes

3 Reviews

Prep: 30 min
Cook: 10 min
Ready In: 8 hr 40 min

“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.)” - by footballgrl16

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (1.5 quart) container vanilla ice cream, softened
1 (16 ounce) container prepared chocolate fudge frosting

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Metric US

Original recipe yields 24 servings

Directions

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.

Nutrition

Amount Per Serving (24 total)

Calories
253 cal
13%

Fat
11.9 g
18%

Carbs
35 g
11%

Based on a 2,000 calorie diet

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Reviews (3)

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footballgrl16

Jul. 5, 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 ..." See moreamount 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!"

Mommyof2

Jul. 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..." See more 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."