Ice Cream Cupcakes

The perfect blend of ice cream and cake disguised in cupcake form, this nifty dessert idea makes for a fun and one-of-a-kind birthday cupcake recipe for kids!

Why have a big birthday ice cream cake when you can have several mini cakes that everyone will get excited about? Using extra large cupcake molds I turned a traditional cupcake into a magical ice cream cake for one.

Ingredients:

12 extra large chocolate cupcakes

6 cups of chocolate frosting

12 cherries

1 cup of sprinkles

3 cups of chocolate ice cream

Directions:

Bake the cupcakes as usual, allowing them to cool at room temperature and then cooling them in the fridge for an hour before turning them into ice cream cakes.

Once chilled, use a melon scoop to carve out a round shape in the center of the cake (rather than discarding the scooped cake, store it in a bowl and use it to create the Earth Quake Sundae or an ice cream shake) and then fill with ice cream. 

Cover the cake with frosting, sprinkles and cherry and place in the freezer to set.

Remove from the freezer 30 minutes before serving and then top with a chalkboard sign to announce what delight awaits your party guests!