Ice Cream Cake Cupcakes

Ice Cream Cake Cupcakes

We are ice cream lovers in this family. We like to make ice cream but we especially like to eat it even more. However, nothing is really more exciting than putting our two loves together. The ice cream cake; it's really a thing of beauty. This ice cream cake recipe takes moist delicious chocolate cake recipe and adds my favorite ice cream to it; mint chocolate chip. If you are searching for cupcakes and ice cream, ice cream cupcake recipe easy, how to make ice cream cupcakes or even make ice cream cupcake, our ice cream filled cupcakes is exactly the recipe you need. We hope that you love these Ice Cream Cake Cupcakes.

Ice Cream Cake Cupcakes

Ingredients

• 1 box dark chocolate cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 quart mint chocolate chip ice cream
• 2 tbsp milk
• 1 cup softened butter
• 4 cup powdered sugar

Directions

1. Prepare cake batter according to box directions. Fill cupcake liners about 1/3 full and bake 10-15 minutes.
2. Remove ice cream from freezer to allow to soften.
3. Allow cupcakes to cool completely.
4. Fill remainder of cupcake liner with ice cream pressing down to remove trapped air. Place in freezer to harden for at least 1 hour.
5. In a large bowl, cream the butter and powdered sugar. Beat in the milk mixing until fluffy.
6. Transfer the icing to the corner of medium size zipper bag, try to minimize trapped air and close. Clip a small piece off the corner to pipe.
7. Pipe icing around top of each cupcake and return to freezer until ready to serve. Remove cupcake liner before serving.

Whether you needed frozen ice cream cupcakes, ice cream cupcakes recipe, cupcakes with ice cream on top, food network ice cream cupcakes or even a homemade ice cream cupcakes recipes, our easy ice cream cupcakes will not disappoint. We hope that you are inspired by this Ice Cream Cake Cupcakes. Happy creating!

Print Recipe

Ice Cream Cake Cupcakes

Ingredients:

• 1 box dark chocolate cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 quart mint chocolate chip ice cream
• 2 tbsp milk
• 1 cup softened butter
• 4 cup powdered sugar

Directions:

1. Prepare cake batter according to box directions. Fill cupcake liners about 1/3 full and bake 10-15 minutes.
2. Remove ice cream from freezer to allow to soften.
3. Allow cupcakes to cool completely.
4. Fill remainder of cupcake liner with ice cream pressing down to remove trapped air. Place in freezer to harden for at least 1 hour.
5. In a large bowl, cream the butter and powdered sugar. Beat in the milk mixing until fluffy.
6. Transfer the icing to the corner of medium size zipper bag, try to minimize trapped air and close. Clip a small piece off the corner to pipe.
7. Pipe icing around top of each cupcake and return to freezer until ready to serve. Remove cupcake liner before serving.