Ice Cream Cupcakes
- SERVES
- 12
- CHILL TIME
- 2 Hr
- COOK TIME
- 20 Min
Our fudgy Ice Cream Cupcakes are filled with mint chocolate chip ice cream, which gives them their sophisticated taste. Rich and chocolaty are the best words for this special dessert recipe.
What You'll Need
- 1 (19.8-ounce) package brownie mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 gallon mint chocolate chip ice cream, softened
- 2 cups frozen whipped topping, thawed
- 1/2 of a 4.67-ounce package chocolate mints (see Note)
What to Do
- Preheat oven to 350 degrees F. Place 12 foil baking cups into a muffin pan.
- In a large bowl, combine brownie mix, water, oil, and eggs; stir until well blended. Spoon batter into baking cups.
- Bake 20 to 25 minutes, until a toothpick inserted in center comes out clean; cool completely.
- Horizontally slice tops off cooled cupcakes. Place 1 scoop of ice cream on each cupcake bottom and replace tops. Dollop each cupcake with whipped topping and sprinkle with chocolate mints. Freeze 2 hours until firm then serve or cover and keep frozen until ready to serve.
Note
The chocolate mints can be used whole, chopped or, for a more elegant presentation, use a vegetable peeler to create chocolate-mint curls.
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