Chocolate Covered Ice Cream Filled Mini Cupcakes

Time for a TPN splurge! Let’s eat well the majority of the time, and treat ourselves once in a while, right?

And, oh man. I am preeetty pleased with this treat invention. It’s summertime and that means we want easy, no-mess treats in the heat. Especially for outdoor kids’ parties! So let’s stuff the ice cream inside the cupcake so it’s not getting drippy and sticky. And then we’ll dip it in chocolate because that just makes good sense. And finally let’s top it with nuts and make it a pop, so hands stay on the stick.

Boom.

I mean... BOOM.

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What you’ll need:

• 1 box cake mix

• Ice cream

• 4 cups chocolate chips or melts

• 2-3 tablespoons vegetable oil (eye it up, gauging how thin you want the coating)

• Toppings (sprinkles, coconut, crushed cookies, nuts...)

• Frosting piping bag and tip

• Parchment or wax paper

• Toppings (sprinkles, coconut, crushed cookies, nuts...)

• Mini cupcake pan

Yields approx 2 dozen chocolate covered cupcakes (although your box mix yields approx 4 dozen minis)

To start, bake up your mini cupcake, as directed on the box.

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When they’re done, pop them in the fridge to cool so they’re ready for the ice cream. While they’re cooling, get your ice cream out of the freezer to soften a bit. You want it to be pipe-able.

Note 1: Something I neglected to do, but probably would have been super helpful – scoop a couple tablespoons of ice cream into the bag at a time, and pipe in about a third of it. I just eyeballed this part, which made it really tricky to know how full the cupcakes were getting.

Note 2: And yes, when piping ice cream, time is of the essence, so it doesn’t get too melty. If you’re concerned about that, or your kitchen is particularly warm that day, keep your pre-ice cream cupcakes in the fridge, get them out one at a time to fill, and stick the post-ice cream ones in the freezer as soon as they’re filled. And take some mini-breaks to pop your ice cream back in the freezer for a couple minutes, if needed.

Trust me, this step is WAY worth the end result. 

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Just press your piping tip into the middle of the cupcake and gently squeeze.

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Beautiful. Store these guys in the freezer for at least 30 minutes so they’re quite ready to be chocolate dipped without melting the inside.

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A little peek inside :).

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Combine your chocolate chips and vegetable oil and microwave at 30 second intervals until it’s completely melted and smooth.

While it’s heating get your parchment paper ready to place the freshly dipped cupcakes on. Spread it out onto a large plate or cookie sheet and keep it in the freezer. Your cupcakes should already be in the freezer right now, so what you’re going to do, when you’re ready to dip:

1. Take cupcakes out, one at a time

2. Dip in chocolate

3. Return it to the freezer, onto the parchment paper

4. Sprinkle it with your topping before you close the freezer door (while the chocolate is still wet)

We’re just making sure the ice cream inside stays good and frozen.

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It’s helpful to lower it down with a fork. It lets the excess chocolate drip off a little more easily.

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Sprinkling toppings in my freezer...

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Almost there! When your little chocolate covered cupcakes are nicely set, it’s time to turn them into pops. Again, we’re taking them out of the freezer one at a time to do this, and placing them back in, but upside down in their cupcake pan.

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Just dip the end of your lollipop stick into the remaining melted chocolate (you may have to remelt), and gently pushing them into the bottoms of you cupcakes.

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Note: It helped me to twist the stick back and forth a little, sort of like drilling a hole in the bottom, and gently boring it through the chocolate, into the cake. If the chocolate coating cracks a little, no worries, the melted chocolate on the stick will sure it up.

And, like in the photo, holding it in a paper towel will keep it from melting in your hand while you’re inserting sticks.

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Once you’re done with all of the sticks, they should be chilling in the freezer and ready to go when you need them! These are such a fun treat, I hope you enjoy :).

To display, I just cut a little slit in each cupcake liner to accommodate the stick, and it worked out great.

To display, I just cut a little slit in each cupcake liner to accommodate the stick, and it worked out great.

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