Gateaux1

Ice cream cake is a classic party dessert, especially in warmer weather. But have you ever thought of trying ice cream cupcakes? Well now is your chance. If cupcakes are your thing, also try Apple Pie Cupcakes!

These easy cupcakes with ice cream filling use simple ingredients like boxed cake mix, ice cream, whipped topping, and chocolate to create a delicious chilled dessert.

Each cupcake is filled with a surprise scoop of ice cream, topped off with light-as-air whipped topping, drizzled with chocolate, and decorated however you like. 

Don’t let the boxed cake mix fool you, these taste just like homemade!

ICE CREAM CUPCAKES INGREDIENTS

• Chocolate cake mix 
• Ice cream (any flavor) 
• Whipped topping 
• Semi-sweet chocolate chips
• Sprinkles or candies for decoration 

HOW TO MAKE ICE CREAM CUPCAKES?

1. Preheat oven to 350 degrees F and line two 12-cup muffin tips with cupcake liners. Set aside. Prepare the cake mix according to the box instructions and divide evenly between the liners.
2. Bake until a toothpick inserted in the center of a cupcake comes out with just a few crumbs. Allow the cupcakes to cool completely
3. Using a small knife or melon baller, scoop out the center of each cupcake, creating a well in the middle.
   
4. Spoon a small scoop of ice cream into the center of each cupcake and press the top back on. Freeze cupcakes for 1 1/2 -2 hours until firm
   
5. Once firm, remove from the freezer and pipe a mound of whipped topping on each cupcake.
6. Drizzle the melted chocolate over top and top with sprinkles or desired decoration.
   

HOW TO STORE ICE CREAM CUPCAKES?

I recommend storing leftover cupcakes in an air-tight container in the freezer until ready to eat.

Remove from the freezer a few minutes prior to serving.

RECIPE TIPS:

1. After scooping out the center of each cupcake, trim a bit off the bottom to help it lay flat after it is filled with ice cream
2. Make sure you give the cupcakes enough time to sit in the freezer after filling. This allows the ice cream to fully set and the cupcakes to firm up
3. Your whipped topping should be cold, yet pipeable so that it holds up underneath the melted chocolate and doesn’t slump.

Other Cupcake Recipes You Might Enjoy:

ICE CREAM FILLED CUPCAKES

Ice cream cake is a classic party dessert, especially in warmer weather.

Print Save Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Freeze cupcakes: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 24 cupcakes

Calories: 212kcal

Ingredients

• 1 box of chocolate cake mix + ingredients called for on the box
• 1 ½ qt. ice cream (any flavor)
• 2 cups whipped topping
• 1 cup semi-sweet chocolate chips, melted
• Sprinkles or candies for decoration

Instructions

• Preheat the oven to 350 degrees F and line two 12-cup muffin tips with cupcake liners. Set aside. Prepare the cake mix according to the box instructions and divide evenly between the liners.

• Bake until a toothpick inserted in the center of a cupcake comes out with just a few crumbs. Allow the cupcakes to cool completely

• Using a small knife or melon baller, scoop out the center of each cupcake, creating a well in the middle

• Spoon a small scoop of ice cream into the center of each cupcake and press the top back on. Freeze the cupcakes for 1 1/2 -2 hours until firm

• Once firm, remove from the freezer and pipe a mound of whipped topping on each cupcake

• Drizzle the melted chocolate over the top and top with sprinkles or desired decoration

Nutrition

Calories: 212kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g

Pin This Recipe