Ice Cream Stuffed Cupcakes

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Ice Cream Stuffed Cupcakes

Rating 

Nothing beats ice cream and cake.
Ingredients
  • 1 box chocolate cake mix, plus ingredients called for on box
  • 1½ qt. ice cream (such as Breyers 2-in-1 Snickers and M&Ms)
  • 2 c. whipped topping
  • 1 c. semisweet chocolate chips, melted
  • ½ c. Mini M&Ms
Instructions
  1. 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. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool completely before stuffing.
  3. 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 each well with a small scoop ice cream, then top with reserved cupcake top. Place in freezer until firm, 1½ to 2 hours.
  5. When firm, pipe whipped topping onto each cupcake, then drizzle with melted chocolate and top with Mini M&Ms before serving.

 

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