For best results, ensure the cupcakes are completely frozen before adding the ice cream to prevent melting. Experiment with different cake mix and ice cream flavors for a unique twist. Consider using a salted caramel ice cream with a chocolate cupcake! If you don't have cupcake liners, grease the muffin tin thoroughly to prevent sticking. Work quickly when filling the cupcakes with ice cream to prevent it from melting too much.
Ice Cream Cupcakes
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME8 hrs 40 mins
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SERVING24 People
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VIEWS21
Indulge in these delightful Ice Cream Cupcakes, where the classic charm of cupcakes meets the creamy allure of ice cream! With endless flavor combinations, from the cake to the ice cream and frosting, they are guaranteed to become a new family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol35 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium265 mg
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Sugar26 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners. (5 minutes)
02
Step
5 mins
In a large bowl, stir together the cake mix, water, oil, and eggs until just moistened. Beat with an electric mixer on medium speed for 2 minutes, or whisk vigorously by hand for 2 minutes, until smooth. Drop 2 tablespoons of batter into each prepared cupcake cup. (5 minutes)
03
Step
4 hrs 10 mins
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 8 to 10 minutes. Let the cupcakes cool completely on a wire rack. Once cooled, cover and freeze until solid, approximately 4 hours. (4 hours 10 minutes)
04
Step
4 hrs 10 mins
Spoon about 1/2 cup of the softened ice cream into each frozen cupcake cavity, gently packing it down. Cover tightly and return to the freezer until completely frozen, about 4 hours. (4 hours 10 minutes)
05
Step
10 mins
Remove from freezer and frost the cupcakes with the prepared chocolate fudge frosting. Serve immediately and enjoy! (10 minutes)
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RECIPE REVIEWS
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Please Rate
Lonie Kutch
May 21, 2025I found it easier to use an ice cream scoop to fill the cupcakes. It made the process much faster and neater.
Bertrand Kshlerin
May 15, 2025Freezing the cupcakes before adding the ice cream is key! I didn't do that the first time, and it was a messy disaster!
Laurine Mayer
May 11, 2025Instead of frosting, I drizzled melted chocolate over the top. It was a delicious alternative!
Chasity Hane
May 2, 2025The recipe was straightforward and easy to follow. My kids loved helping me make these, and they tasted amazing!
Iva Deckow
Apr 27, 2025These were a hit at my daughter's birthday party! I made a variety of cupcake and ice cream flavors, and they were all gone in minutes!