The Sweetest Kitchen’s Ice Cream Cupcakes

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I’ve been wanting to make ice cream cupcakes for a while now.  There are so many different combinations of ice cream, cake and frosting that one could use that is was difficult to make up my mind!  I’ve decided to go with coffee ice cream, chocolate cake and marshmallow whipped cream frosting.  I may try a mint chocolate one next time!


My ice cream cupcake tastes sort of like a mocha covered with marshmallows and hot fudge.  It’s really tasty.


The idea for the frosting came from the latest issue of Taste of Home magazine (June/July 2009); it was the frosting for a coffee and chocolate pie.  I lessened the amount from the recipe a bit, since I wouldn’t be needing as much as the recipe made.  It is very light and would be a good frosting for regular cupcakes as well if you’re after something light and marshmallowy.


The cake recipe I used is the same from my s’mores cupcakes.  It is a recipe from Martha Stewart and Trophy Cupcakes in Seattle.  I chose this cake recipe because it was very soft and moist in the s’mores cupcakes.  For my ice cream cupcakes, I divided the cake recipe in half.

Keep in mind that you can use any cupcake flavor you wish to make ice cream cupcakes, as well as any ice cream flavor.  I won’t post the recipe for the cake, as you can find a link to that on my s’mores cupcakes post, but I will post the instructions for assembling the ice cream cupcakes, as well as instructions for making the frosting.

Marshmallow Whipped Cream Frosting
Adapted from the June/July 2009 issue of Taste of Home magazine
Makes enough to frost 10-12 cupcakes

1 cup whipped topping
1/2 cup marshmallow creme
Warmed hot fudge sauce
Mini chocolate chips

Just before frosting cupcakes, gently stir together whipped topping and marshmallow creme until combined.  Spread onto cupcakes.  Drizzle warmed hot fudge sauce on top of cupcakes and sprinkle with mini chocolate chips.

To Assemble Cupcakes
Bake cupcakes as directed in recipe.  Cool completely.  Freeze cupcakes in freezer for 15-30 minutes, as this will help keep the cupcakes firm and manageable while slicing and spreading with ice cream.

Unwrap cupcakes from liners (do not discard the used liners) and slice each one horizontally.  Spread 1-2 tablespoons softened ice cream on the bottom half of each cupcake, then top each bottom half with a top half.  Place the cupcakes back into the used liners, and put each one back into the cupcake pan and return to freezer for at least one hour.  Putting them back into the liners and the cupcake pan will help keep everything in place.

When ready to frost, follow directions above for marshmallow whipped cream frosting.

After storing these cupcakes in the freezer, I would suggest letting them sit out at room temperature about 15 or 20 minutes before enjoying them.  This will let the cake soften back up again.  :)

Thank you to Cupcakes Take The Cake for posting my ice cream cupcakes on your blog!

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  1. says

    I love that top shot with the gooey chocolate spilling down – yum! it’s been quite summer-like here in Paris recently and I could definitely use 1 (or 2, or 3, maybe 5, okay 10!) of these!

  2. says

    I have ice cream cupcakes in the freezer right now and it’s killing me having to wait on them! This gorgeous cupcake is not making it any easier. :)

  3. says

    Mmm. These look really tasty! I think I’ll definitely try a spin on this whippy light frosting. BC is too thick and buttery for my liking. Congrats on so many posts to CupcakesTaketheCake!

    • says

      No, it isn’t the same. Marshmallow Creme comes in a jar, and I think you can find it right with regular marshmallows in the store. You could probably also use Marshmallow Fluff, which is a different brand name.

  4. says

    Hey Honey!!

    Thank you for a beautiful post!

    I liked it so much I’ve included in my salute to Chocolate post “12 Hot Ice Cream Recipes You Need to Try”

    I look forward to many other wonderful recipes.


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