Ice cream cupcakes

Ice cream and cake were made for each other. Your favorite cupcake recipes and ice cream flavors can easily be combined for some super tasty treats.



These mini cookies & cream bites are the basic chocolate cupcake recipe from VCTOTW. Once cooled, simply use a small knife to dig out a hole in the top of your cupcake. Using ice cream that has been sitting on the counter for about 10 minutes to soften, spoon a little bit into each cupcake and use the back of the spoon to smooth out the surface. Freeze for about an hour until set. (Handy note: Use your cupcake pan as a convenient holder for the filled cupcakes.)

Melt some chocolate chips in a double boiler, then dip the tops of your frozen cupcakes into the chocolate, and return to the freezer to set up again. They can be enjoyed straight from the freezer or allowed to soften up at room temperature for a couple minutes.



Regular-sized ice cream cupcakes can be made the same way, or alternatively, mix only a half batch of your cake recipe, and fill each cupcake liner half the normal amount. Once cooled, simply spoon softened ice cream to fill the rest of the cupcake liner, and use a knife to smooth the surface. Freeze until set and dip in chocolate as above.



These lemongrass cupcakes are layered with Coconut Craze ice cream and topped with a swirl of caramel before getting their chocolate cap. Get creative! Combine unexpected cake and ice cream flavors. Throw in your favorite sundae sauces and decorate the chocolate with your favorite toppings, like nuts or sprinkles.