How To Make Delicious Ice Cream Filled Cupcakes
Hey there, dessert lovers! If you’re craving something sweet, cool, and totally fun, these ice cream-filled cupcakes are about to become your new favorite treat. Think of it as an ice cream cake’s adorable, portable cousin—perfect for parties, warm days, or just because you deserve a little something special.
Now, don’t be fooled by that simple box of cake mix—these cupcakes taste just like homemade, with a surprise scoop of ice cream hiding inside. Ready to dive in? Let’s do this!
Ingredients You’ll Need
- A box of chocolate cake mix (because who doesn’t love chocolate?)
- Your favorite ice cream flavor (vanilla, chocolate, strawberry—whatever makes you happy)
- Whipped topping (the fluffiest, lightest kind)
- Semi-sweet chocolate chips (for that perfect drizzle)
- Sprinkles or candies for decorating (because pretty is tasty)
How to Make These Irresistible Ice Cream Cupcakes
- Preheat & Prep:
Turn your oven to 350°F and line two 12-cup muffin tins with cupcake liners—easy peasy. Prepare your cake mix following the box instructions, then evenly divide the batter into the liners. - Bake & Cool:
Pop those cupcakes in the oven and bake until a toothpick inserted in the center comes out with just a few crumbs—about 18-20 minutes. Once baked, let them cool completely. Patience is key here! - Create the Well:
Using a small spoon, knife, or melon baller, carefully scoop out the center of each cupcake, making a little well. Don’t go too deep—just enough to hold a scoop of ice cream. - Fill & Freeze:
Spoon a small scoop of your chosen ice cream into each well. Gently press the cupcake top back on, sealing in that chilly surprise. Now, into the freezer they go for about 1.5 to 2 hours—until firm. - Decorate & Serve:
Once frozen solid, take them out and pipe a fluffy mound of whipped topping on each. Drizzle with melted chocolate chips and sprinkle on your favorite decorations. Voilà! Pretty, tasty, and totally fun.
Storing Tips
Keep your cupcakes in an airtight container in the freezer. When you’re ready to enjoy, just take them out a few minutes beforehand to soften slightly. They’re best enjoyed cold but not rock-hard—perfect for that creamy, dreamy bite.
A Few Tips to Make Them Perfect
- After scooping out the centers, trim a little off the bottom of each cupcake so they lie flat when filled.
- Make sure to freeze them long enough after filling so the ice cream sets up nicely.
- For the whipped topping, keep it cold and pipeable—this helps it stay fluffy and hold up under the chocolate drizzle.
There you go! Easy, delightful, and a guaranteed hit at any celebration. These ice cream cupcakes are sure to bring smiles—and maybe a few happy dance moves. Happy baking!
