The Sweetest Kitchen's Ice Cream Cupcakes
My version of ice cream cupcakes.
Recipe type: Dessert
Serves: 12 cupcakes
  • 1 cup whipped topping
  • ½ cup marshmallow creme
  • Warmed hot fudge sauce
  • Mini chocolate chips
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by sweetest kitchen at