Ice cream cake is a classic party dessert, especially in the warmer weather. But have you ever thought of trying ice cream cupcakes? Well now is your chance.
These easy cupcakes with ice cream filling use simple ingredients like boxed cake mix, ice cream, whipped topping and chocolate to create a delicious chilled dessert.
Each cupcake is filled with a surprise scoop of ice cream, topped off with light as air whipped topping, drizzled with chocolate and decorated however you like. When your guests take a bite, they are in for a treat.
Don’t let the boxed cake mix fool you, these taste just like homemade!
ICE CREAM CUPCAKES INGREDIENTS:
- 1 box of chocolate cake mix + ingredients called for on box – most cake mixes call for oil, eggs and milk. Using a cake mix is a great time saver and still creates a flavourful cake
- 1 ½ qt. ice cream (any flavour) – I used vanilla in this recipe, but feel free to get creative with your flavour
- 2 cups whipped topping – make sure your whipped topping is pipeable, but still firm enough to stand tall on top of the cupcakes
- 1 cup semi-sweet chocolate chips, melted – semi-sweet chocolate is the best for this recipe
- Sprinkles or candies for decoration – the more the merrier!
HOW TO MAKE ICE CREAM CUPCAKES?
- Preheat oven to 350 degrees F and line two 12 cup muffin tips with cupcake liners. Set aside. Prepare the cake mix according to the box instructions and divide evenly between the liners.
- Bake until a toothpick inserted in the centre of a cupcake comes out with just a few crumbs. Allow the cupcakes to cool completely
- Using a small knife or melon baller, scoop out the centre of each cupcake, creating a well in the middle.
- Spoon a small scoop of ice cream into the centre of each cupcake and press the top back on. Freeze cupcakes for 1 1/2 -2 hours until firm
- Once firm, remove from the freezer and pipe a mound of whipped topping on each cupcake.
- Drizzle the melted chocolate over top and top with sprinkles or desired decoration.
HOW TO STORE ICE CREAM CUPCAKES?
I recommend storing leftover cupcakes in an air-tight container in the freezer until ready to eat. Keeping the cupcakes cold prevents the ice cream and whipped topping from melting. Remove from the freezer a few minutes prior to serving.
RECIPE TIPS:
- After scooping out the centre of each cupcake, trim a bit off the bottom to help it lay flat after it is filled with ice cream
- Make sure you give the cupcakes enough time to sit in the freezer after filling. This allows the ice cream to fully set and the cupcakes to firm up
- Your whipped topping should be cold, yet pipeable so that it holds up underneath the melted chocolate and doesn’t slump.
ICE CREAM FILLED CUPCAKES
Ingredients
- 1 box of chocolate cake mix + ingredients called for on the box
- 1 ½ qt. ice cream (any flavor)
- 2 cups whipped topping
- 1 cup semi-sweet chocolate chips, melted
- Sprinkles or candies for decoration
Instructions
- Preheat oven to 350 degrees F and line two 12 cup muffin tips with cupcake liners. Set aside. Prepare the cake mix according to the box instructions and divide evenly between the liners.
- Bake until a toothpick inserted in the center of a cupcake comes out with just a few crumbs. Allow the cupcakes to cool completely
- Using a small knife or melon baller, scoop out the center of each cupcake, creating a well in the middle
- Spoon a small scoop of ice cream into the center of each cupcake and press the top back on. Freeze cupcakes for 1 1/2 -2 hours until firm
- Once firm, remove from freezer and pipe a mound of whipped topping on each cupcake
- Drizzle the melted chocolate over top and top with sprinkles or desired decoration
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