How to Make Ice Cream Cupcakes

Step-by-Step Guide

1. 1

   Step 1: Preheat your oven to 350°F (175°C).

   Grease or line a cupcake pan.
   
   You will have enough batter to make around 24 cupcakes.
   
   You can always make fewer ice cream cupcakes, and use the rest of the batter to make a small cake or regular cupcakes. , Pour the cake mix into a large mixing bowl, then stir in the water, oil, and eggs.
   
   Beat the batter for 2 minutes.
   
   You can do this using a whisk, a mixer, or even a food processor fitted with whisks.You can use any flavor of cake mix you want.
   
   Chocolate is quite popular, but you can also use white, birthday, or even red velvet! The amounts for the water, oil, and eggs are based on what's commonly printed on the back of cake mixes.
   
   If your cake mix uses different amounts of water, oil, and egg, you should use those instead. , You are not filling the cupcake holes all the way because you want to save room for the ice cream.
   
   You want just the bottom of your finished cupcake to be spongy., If you are only using 1 tablespoon of batter, check on the cupcakes after 8 minutes.
   
   They are ready when a toothpick poked into the center comes out clean., Do not take them out of the pan.
   
   The cupcakes and the pan must be cool before you move on to the next step, or the ice cream will melt.
   
   If you are in a hurry, consider placing the entire pan into the freezer until it turns cold., Make sure that you pack the ice cream in well so that it completely fills the hole; do not simply drop scoops of ice cream into the holes.
   
   Plan on using about ½ cup (72 grams) of ice cream per cupcake.You can use any flavor of ice cream you want.
   
   Vanilla, chocolate, strawberry, and mint chip are all very popular.
   
   You can also experiment with unique flavors, such as cake batter, cookie dough, coffee, etc.
   
   If the ice cream is too hard to scoop, let it sit for about 10 minutes on the counter.
   
   Use a butter knife or the back of a spoon to smooth down the top of your ice cream cupcakes.
   
   This will give you a neater finish. , The ice cream will harden during this time, and keep its shape when you serve it., When you are ready to decorate and serve the cupcakes, carefully take them out of the pan and transfer them to a tray.
   
   If you did not use cupcake liners, hold a small knife under hot water, then run the knife along the edge of cupcake.
   
   You should be able to easily lift the cupcakes out.
   
   Freeze the cupcakes for 15 minutes before decorating them., For a traditional cupcake look, use a piping bag and a star-shaped decorator's tip to pipe whipped frosting or buttercream frosting on top.You can also spoon some frosting on top instead.
   
   Decorate the cupcakes in small batches so that the ice cream doesn't melt.
   
   Store the cupcakes in the freezer when you are not decorating them.
   
   This includes adding garnishes! , A lot of cupcakes had a dash of sprinkles on top, but you can also use other types of garnishes as well.
   
   Try to match the garnish to your ice cream flavor.
   
   For example, sprinkles would work well with vanilla ice cream while chocolate chips would work better with mint chip ice cream.
   
   Here are some ideas to get you started:
   Chocolate chips Colored sugar Maraschino cherries Mini candies Sprinkles , You do not need to use an oven for this method, but it would be a good idea to clear some space in your freezer., The Oreo cookies need to be crushed into a fine crumble with no large chunks visible.
   
   You can crush them using a blender or a food processor.
   
   You can also crush them by putting them into a plastic bag, and then crushing them with a mallet or rolling pin.
   
   For a twist, try white or "birthday" flavor Oreo cookies.If you can't find any Oreo-brand cookies, you can use any other chocolate-sandwich cookies instead. , You can melt the butter either in the microwave or in a small saucepan over the stove.
   
   Pour the butter over the cookies, then mix it in using a fork.
   
   Smoosh and press the mixture around until everything is evenly combined., Make sure that the mixture is packed into the bottom of each cupcake liner., During this time, you can take the ice cream out of the freezer, and place it on the counter so that it will soften.
   
   The cookie mixture may not set up completely, but that is fine., Do not just leave the ice cream in little balls in the cupcake liners.
   
   You want the ice cream to completely fill each liner, from side to side, bottom to top.
   
   Use a butter knife or the back of a spoon to smooth each cupcake flat.
   
   For a twist, try cake batter ice cream, or mix some sprinkles into vanilla ice cream., Keep the cupcakes in the freezer until you are ready to decorate and serve them.
   
   Because these cupcakes are made out of ice cream, they will start to melt as soon as you take them out., Pour the heavy whipping cream into a bowl, then stir in the powdered sugar and vanilla extract.
   
   Beat the mixture together until stiff peaks form.
   
   You can do this by hand, using a mixer, or a food processor fitted with whisks., For a typical cupcake look, use a piping bag with a star-shaped decorator's tip to pipe the frosting on top.You can also spoon the frosting on instead.
   
   Work on the cupcakes in small batches to prevent them from melting.
   
   Store the cupcakes in the freezer when you aren't working on them. , A lot of cupcakes have garnishes, such as sprinkles, on top.
   
   You can make your ice cream cupcakes resemble real cupcakes even more by doing the same.
   
   Consider any of the garnishes listed below, or make up your own:
   Chocolate chips Colored sugar Maraschino cherries Mini candies Sprinkles , Grease or line a cupcake pan.
   
   You will have enough batter to make about 24 cupcakes., Pour the cake mix into a large mixing bowl.
   
   Add the water, oil, and eggs, and stir until combined.
   
   Beat the ingredients together for 2 minutes.
   
   You can do this with a whisk, a mixer, or even a food processor fitted with whisks.
   
   You can use any flavor of cake mix you wish.
   
   Chocolate is very popular, but you can also try white, birthday, or even red velvet! The amounts for the water, oil, and eggs are based on what's printed on the back of most cake mixes.
   
   If your cake mix requires different amounts of water, oil, and egg, you should use those instead. , They are ready when a toothpick poked into the center comes out clean., Let the cupcakes cool in the pan for 5 to 10 minutes first, then take them out of the pan, and let them finish cooling.
   
   They must be completely cool before you move on to the next step, or the ice cream will melt., Use a paring knife to cut a circle out of the top of the cupcake.
   
   Angle the knife slightly so that when you pull the circle out, you get a cone shape.Having trouble? Use a cupcake corer to scoop out a hole out of the top of each cupcake instead., Discard the pointed end of each cone, and save the rounded part.
   
   You will use these to "plug" your cupcakes back up.
   
   You want the plugs to be shorter to make room for the ice cream you will be putting into the cupcakes.Instead of throwing the pointed ends away, consider saving them and turning them into cake pops. , Plan on using 1 to 2 tablespoons of ice cream per cupcake.
   
   Don't fill each hole all the way to the top with ice cream, however.To keep the ice cream from melting too quickly, work in small batches of 3 to
   4.
   
   Place each batch into the freezer as you finish it.
   
   Having troubles getting just the right amount? Try a melon scoop!You can use any flavor of ice cream you want.
   
   Chocolate, strawberry, mint chip, and vanilla are all very popular, but you can also try more unique flavors, such as coffee or caramel swirl. , Gently press down on each one until they are almost flush with the cupcakes once more.
   
   Don't worry if they aren't perfect or even.
   
   You will be frosting the cupcakes later on., If you made the cupcakes ahead of time, you should keep the cupcakes in the freezer until you are ready to decorate and them.
   
   Even though these cupcakes are mostly cake, their centers are still ice cream—and ice cream melts if it is out of the freezer for too long., For a traditional cupcake look, use a piping bag and a star-shaped decorator's tip to pipe whipped frosting or buttercream frosting on top., Most cupcakes have some sprinkles in addition to a swirl of frosting.
   
   You don't have to use sprinkles if you don't want to.
   
   Chocolate chips and colored sugar are also popular toppings.
   
   Here are some ideas to get you started:
   Chocolate chips Colored sugar Maraschino cherries Mini candies Sprinkles
2. 2

   Step 2: Prepare the cake mix.

3. 3

   Step 3: Drop 1 to 2 tablespoons of batter into each cupcake hole.

4. 4

   Step 4: Bake the cupcakes for 10 to 12 minutes.

5. 5

   Step 5: Take the cupcakes out of the oven

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   Step 6: and allow them to cool completely.

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   Step 7: Fill each cupcake hole all the way to the brim with ice cream.

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   Step 8: Place the cupcakes into the freezer for 3 to 4 hours.If you need to stack the cupcake pans

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   Step 9: put something between them so that the bottom of the top cupcake pan doesn't touch the ice cream in the lower pan.

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    Step 10: Keep the cupcakes in the freezer until you are ready to decorate and serve them.

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    Step 11: Decorate the cupcakes with frosting.

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    Step 12: Garnish the cupcakes

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    Step 13: if desired.

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    Step 14: Line a cupcake pan with cupcake liners.

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    Step 15: Crush the Oreo cookies

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    Step 16: and put them into a small mixing bowl.

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    Step 17: Melt the butter

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    Step 18: then mix it into the cookies.

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    Step 19: Spoon 1 tablespoon of the mixture into each liner

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    Step 20: then press it flat.

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    Step 21: Wait about 10 minutes for the mixture to set.

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    Step 22: Scoop the ice cream into the cupcake liners

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    Step 23: making sure to pack it in.

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    Step 24: Cover the cupcakes with plastic wrap

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    Step 25: then freeze them for at least 4 hours.

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    Step 26: Prepare the frosting.

27. 27

    Step 27: Decorate the cupcakes with frosting.

28. 28

    Step 28: Garnish the cupcakes

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    Step 29: if desired.

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    Step 30: Preheat your oven to 350°F (175°C).

31. 31

    Step 31: Prepare the cake mix.

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    Step 32: Bake the cupcakes for 18 to 20 minutes.

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    Step 33: Take the cupcakes out of the oven

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    Step 34: and wait for them to cool completely.

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    Step 35: Cut a cone shape out of the top of each cupcake.

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    Step 36: Lift the circles out of the cupcakes

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    Step 37: then cut them in half

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    Step 38: width-wise.

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    Step 39: Fill each hole in the cupcake with ice cream.

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    Step 40: Place the cupcake plugs back into their holes.

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    Step 41: Freeze the cupcakes for at least 4 hours.

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    Step 42: Decorate the cupcakes with frosting.

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    Step 43: Garnish the cupcakes

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    Step 44: if desired.

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