Name: Ice Cream Stuffed Cupcakes
Ingredients: 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

Description

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Preheat oven to 350º and line two 12-cup muffin tins with cupcake liners.
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.
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.
Fill with Ice Cream: Fill each well with a small scoop ice cream, then top with reserved cupcake top.
Freeze
Decorate.