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Ice Cream Stuffed Cupcakes

This Ice Cream Stuffed Cupcakes recipe is a delightful and surprisingly easy way to combine two classic desserts: cupcakes and ice cream! I’m always looking for ways to create fun and unexpected treats, and these cupcakes are the perfect example. It is a great surprise

Ingredients

Scale

  • 1 box chocolate cake mix, plus ingredients called for on box
  • 1 1/2 qt. ice cream (such as Breyers 2-in-1 Snickers and M&Ms)
  • 2 cups whipped topping
  • 1 cup semisweet chocolate chips, melted
  • 1/2 cup Mini M&Ms

Instructions

  1. Preheat and Prep: Preheat oven to 350º and line two 12-cup muffin tins with cupcake liners.
  2. Make Cupcake Batter and Bake: Prepare cupcake batter according to package directions and divide between cupcake liners. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool completely before stuffing.
  3. Core Cupcakes: Using a melon baller or tablespoon, scoop out middle of each cupcake to create a well. (Trim bottoms of scooped cupcakes so you have flat tops.) Set aside.
  4. Fill with Ice Cream: Fill each well with a small scoop ice cream, then top with reserved cupcake top.
  5. Freeze
  6. Decorate.

Find it online: https://dailyfoodjournal.net/ice-cream-stuffed-cupcakes/