Name: Ice Cream Stuffed Cupcakes
Ingredients: 1 box chocolate cake mix, plus ingredients called for on box; 1 ½ qt. ice cream (such as Breyers 2-in-1 Snickers and M&Ms); 2 cups whipped topping; 1 cup semisweet chocolate chips, melted; ½ cup Mini M&M’s®

Description

This recipe, “Ice Cream Stuffed Cupcakes,” is a delightful combination of two beloved treats: cupcakes and ice cream. It’s a fun and creative way to enjoy both desserts at once.

Ingredients

Scale

upcakes:

1 box chocolate cake mix, plus ingredients called for on box

Filling:

1 ½ qt. ice cream (such as Breyers 2-in-1 Snickers and M&Ms)

Topping:

2 cups whipped topping
1 cup semisweet chocolate chips, melted
½ cup Mini M&M’s®

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.
Prepare Batter: Prepare the chocolate cake batter according to the package directions.
Fill Liners: Divide the batter evenly between the cupcake liners.
Bake: Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Cool: Let the cupcakes cool completely before stuffing.
Scoop Out Centers: Using a melon baller or a tablespoon, scoop out the middle of each cupcake to create a well. (Trim the bottoms of the scooped-out cupcake pieces so you have flat tops.) Set these tops aside.
Fill with Ice Cream: Fill each well with a small scoop of ice cream, then top with the reserved cupcake top, pressing gently to adhere.
Freeze: Place the cupcakes in the freezer until firm, 1 ½ to 2 hours. This is crucial to prevent the ice cream from melting too quickly when you add the toppings.
Melt Chocolate: While cupcakes are in the freezer, melt chocolate.
Top and Serve: When the cupcakes are firm, pipe or spread the whipped topping onto each cupcake. Drizzle with the melted chocolate and top with Mini M&M’s® before serving.