Inner Chef

Enjoy your kitchen, your food and your inner chef

Ice Cream Cupcakes

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I love making ice cream cakes; I mean I really do love it! But sometimes a big cake is just too much for 2 people or even for a small get-together. I came up with the perfect solution and I hope you enjoy not only how easy it is, but how delicious they are too.

Ice Cream Cupcakes    Makes: 12 Jumbo Cupcakes

Ingredients

1 box of your favorite cake mix (I use Duncan Hines when I am using a boxed mix)

1 quart of your favorite ice cream

Fresh fruit

Whipped topping (I prefer to make my own; recipe below)

 

Directions

1. Prepare cake mix as directed on package and make 12 jumbo cupcakes.

2. When cupcakes have finished baking; allow to cool to room temperature and then chill in the fridge for at least 1 hour.

3. Remove cupcakes from fridge and scoop out center of cupcake; leaving edge and some cake on the bottom.

4. Scoop your favorite ice cream into a ball and place inside hole of cupcake. Freeze for at least 2 hours.

5. Remove cupcakes from freezer and pipe with whipped topping and garnish with fresh fruit.

 

Homemade Whipped Topping

1 pint heavy whipping cream

4-6 Tbsp. white sugar

Mix both ingredients in a chilled bowl until medium to stiff peaks form (depending on what you are using it for)

 

Inner Chef Note: Make sure to freeze cupcakes in an airtight container until ready to serve.

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