Ice Cream Cupcakes

I hope to make these sometime soon!

Here’s How:

Step 1- Make cake batter. Feel free to use a boxed cake mix if it makes your life easier.

Step 2- Bake off cupcakes. The trick here is that you don’t want to fill the cupcake papers with as much batter as you normally would for a cupcake. You just want the cupcakes to bake up to fill the cup half way. That way you have plenty of room for the ice cream. I used about 2 Tablespoons of cake batter per cupcake tin.

Step 3- Remove ice cream from the freezer to soften. Let cupcakes cool. And clean out your freezer if you’re making 48 ice cream cupcakes. You’ll need lots of space!

Step 4- Run a spoon under hot water to warm it slightly. Working with the cupcakes still in their baking pans, quickly scoop ice cream into each cupcake. Smooth as much as possible. If the spoon becomes difficult to work with, run it under warm water again to clean and warm it, and continue working.

Step 5- Once cupcakes are all topped with ice cream. Return to the freezer for at least 2 hours. Give them time to firm up.

Step 6- Make Chocolate Ganache. The recipe is simple, and this chocolate sauce freezes perfectly on top of the cupcakes.

Chocolate Ganache

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.

Step 7- Remove the frozen cupcakes from the freezer and place on a serving plate. Top each Ice Cream Cupcake with chocolate ganache and decorate with sprinkles. Return to the freezer to harden the ganache. Serve and eat quickly!