These ice cream cupcakes are keeping me motivated for my Couch to 5K series….for everyone I eat, I add another 30 minutes of running, Ha! I have no idea why I started craving sweets as soon as I started working out, I was quite the opposite before, hardly eating any sweets. I promise I will get back to my healthy recipes soon, but I just had to post this one.
Ice cream cupcakes are completely delicious, fun, and easy to make. Here are the supplies needed for these scrumptious treats:
* cake mix of your choice (I used strawberry in this one)
* ice cream of your choice (I used strawberry and mint chocolate chip, my favorite!)
* whipped cream
* sprinkles galore!
Make your cupcakes, but be sure to not overfill the cups. You can see in the picture above I filled some a little too much, which leaves less room for the ice cream. You really want about half and half, which I was able to do on the majority of these cupcakes.
Let your cupcakes cool completely.
Once your cupcakes are completely cooled, grab your slightly thawed ice cream and start filling up your cups. It’s much easier if the ice cream is slightly thawed as it is much easier to manipulate into the cups.
After filling the cups, place back into the freezer for about an hour or two until you are ready to serve.
When you are ready to serve, remove from freezer, use your whipped cream, sprinkles and decorate, decorate, decorate! (I said decorate three times because originally there were three cupcakes, but my mouth devoured one before my camera could capture it) By the way, has anyone ever tried a strawberry cupcake with mint chocolate chip ice cream? It’s DELICIOUS I must say.
I hope you enjoyed this recipe, and I will be back again soon with something else delicious to make!
Speaking of cakes and decorating, have you checked out Craftsy? They have awesome online classes, some for free! I have a few classes in mind I can’t wait to take.