Craving a dessert that combines the best of both worlds? The Chocolate Cupcake Ice Cream Cake is your answer. This indulgent treat layers moist chocolate cupcakes with creamy ice cream, all topped off with a generous swirl of whipped cream. It’s the perfect way to satisfy your sweet tooth and impress your guests.
Chocolate Cupcake Ice Cream Cake
This dessert features layers of chocolate cupcakes and ice cream, topped with whipped cream and chocolate shavings.
Ingredients
- 1 box chocolate cake mix
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 1½ quarts vanilla ice cream softened
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the chocolate cake mix according to package instructions.
- Fill each cupcake liner halfway with batter.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely.
- Using a small spoon, hollow out the center of each cupcake.
- Fill each hollow with softened vanilla ice cream.
- Freeze cupcakes for at least 2 hours.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Pipe whipped cream onto each cupcake.
- Garnish with chocolate shavings.
Notes
Nutritional Values (per serving):
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Vitamin A: 8%
- Calcium: 6%
- Iron: 10%
- For a richer flavor, use chocolate ice cream instead of vanilla.
- Ensure cupcakes are completely cooled before adding ice cream to prevent melting.
- Customize toppings with sprinkles or crushed nuts for added texture.
