Ice Cream Cupcakes recipe

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Ingredients

1 (18.25 ounce) package chocolate cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 (1.5 quart) container vanilla ice cream, softened
1 (16 ounce) container prepared chocolate fudge frosting

Nutrition Info

253.1 calories
carbohydrate: 35 g
cholesterol: 35.3 mg
fat: 11.9 g
fiber: 0.9 g
protein: 2.7 g
saturatedFat: 3.8 g
servingSize: -
sodium: 264.7 mg
sugar: 25.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 servings

Recipe Note

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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