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Ice Cream Cupcakes Recipe

Recipe by: footballgrl16

"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.)"

Directions
Ingredients
Nutrition

Directions

Prep30 m
Cook10 m
Ready In8 h 40 m

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

Ingredients