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Ice Cream Cupcakes

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Ice Cream Cupcakes

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.

Serves: 12

Ingredients
  • 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)
Instructions
  1. Preheat the oven to 350 degrees F. Place 12 foil baking cups into a muffin pan.
     
  2. In a large bowl, combine the brownie mix, water, oil, and eggs; stir until well blended. Spoon batter into baking cups.
     
  3. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean; cool completely.
     
  4. Horizontally slice tops off cooled cupcakes. Place 1 scoop of ice cream on each cupcake bottom and replace the 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.
OOH ITS SO GOOD!
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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