Name: Ice Cream Stuffed Cupcakes
Prep time: 5 min
Cook time: 5 min
Yield: 1
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 c. Whipped topping -; 1 c. semisweet chocolate chips, melted -; 1/2 c. Mini M&Ms -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Ice Cream Stuffed Cupcakes

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

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

3. 2 c. Whipped topping -

4. 1 c. semisweet chocolate chips, melted -

5. 1/2 c. Mini M&Ms -

How to cook deliciously - Ice Cream Stuffed Cupcakes

1. Stage

Preheat oven to 350º and line two 12-cup muffin tins with cupcake liners. Prepare cupcake batter according to package directions and divide between cupcake liners.

2. Stage

Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool completely before stuffing.

3. Stage

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. Stage

Fill each well with a small scoop ice cream, then top with reserved cupcake top. Place in freezer until firm, 1 1/2 to 2 hours.

5. Stage

When firm, pipe whipped topping onto each cupcake, then drizzle with melted chocolate and top with Mini M&Ms before serving.