Ice cream cupcakes Recipe

Ingredients

• 1 box cake mix (or homemade) for 6 cupcakes--I used half of the recipe for simple 'n' delicious chocolate cake on this site
• 1 small container of your favorite ice cream (about 1.5 quarts), thawed
• 1-16 oz container of frosting (or homemade)

Directions

1. Preheat oven to 350 degrees F. Grease or line 12 cupcake molds.
2. Make cake mix according to directions. Drop 1 1/2-2 T of batter into each cup. Bake for 8-10 minutes. (You can pre-bake another batch of cupcakes or a regular small cake with any leftover batter. The recipe I used made a small 5" cake as well.) When a toothpick comes out clean, remove cupcakes from oven and allow to come to room temp. Cover and freeze for 4 hours, or until hard.
3. Scoop 1/2 c of ice cream (more or less to fill each cupcake full) into each cup and evenly spread out. Cover and return to freezer for 4 more hours, until frozen.
4. Frost and decorate the cupcakes anyway you wish. Refreeze or serve fresh. Enjoy!