Description
Delightfully fun and creamy, these Ice Cream Filled Cupcakes combine the rich flavor of chocolate cake with a surprise ice cream center, topped with fluffy whipped cream and drizzled melted chocolate. Perfect for parties or warm weather treats, these cupcakes offer a unique blend of textures and flavors that will impress any dessert lover.
Ingredients
Scale
Chocolate Cupcake
- 1 box chocolate cake mix (plus ingredients required on the box such as eggs, oil, and water)
Filling and Topping
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners to prevent sticking and ensure easy removal.
- Prepare and Bake Cupcakes: Make the chocolate cake batter following the instructions on the cake mix box. Divide the prepared batter evenly among the cupcake liners. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 18-22 minutes. Allow the cupcakes to cool completely to avoid melting the ice cream filling later.
- Hollow Out Cupcake Centers: With a small knife or melon baller, carefully scoop out the center of each cupcake to create a well for the ice cream filling. Be cautious not to remove too much cake to maintain stability.
- Fill with Ice Cream and Freeze: Spoon a small scoop of your chosen ice cream flavor into the hollowed center of each cupcake and press the removed top piece gently back onto the ice cream. Place the cupcakes in the freezer and chill for 1 ½ to 2 hours or until the ice cream is firm.
- Add Whipped Topping and Decorations: Once the filled cupcakes are firm, remove them from the freezer and pipe or spoon a generous mound of whipped topping onto each cupcake. Drizzle melted semi-sweet chocolate over the whipped cream and sprinkle with your choice of sprinkles or candies for a finishing touch.
Notes
- Ice cream cake is a classic party dessert, especially refreshing during warmer weather.
- Using a melon baller to scoop out the cupcake centers helps achieve uniform wells for ice cream filling.
- Freeze the cupcakes until firm to prevent melting when adding whipped topping and decorations.
- Feel free to customize with different ice cream flavors and toppings to suit your taste and occasion.
Nutrition
- Serving Size: 1 cupcake
- Calories: 212
- Sugar: 22g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
