This week I’ve decided to surprise you with a combination that I am sure will make you drool. If you are a cupcake lover and an ice cream lover than this Ice Cream Cupcakes Recipe will take you to foodie heaven. I know what are you gonna say I promise too much but hey this is a time consuming recipe and you know how it goes, the longer it takes the better it tastes. Modern ice cream makers reduce the time and the effort by a lot, and if you know how to use one then you will eat professional ice cream each time. Let’s get straight to the recipe.
Ice Cream Cupcakes Recipe
- 1 18.25 ounce package chocolate cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 1.5 quart container vanilla ice cream, softened
- 1 16 ounce container prepared chocolate fudge frosting
Preheat your oven to 350 degrees F (175 degrees C).
Grease or line 24 cupcake or muffin cups with paper baking liners.
Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes.
When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.
Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.
Image by Flicker/dbgg1979