Description
These Mini Ice Cream Cakes are a delightful dessert combining rich chocolate cupcake bases with creamy, flavorful ice cream toppings. Perfect for parties or a cool treat, they are bite-sized and customizable with your favorite ice cream flavors and toppings like whipped cream, Hershey syrup, and sprinkles.
Ingredients
Cake
- 15.25 oz box chocolate cake mix (prepared according to package directions)
- 48 cupcake liners
Ice Cream & Toppings
- 4 pints ice cream (flavors of your choice, softened at room temperature for 10-15 minutes)
- Whipped cream (to taste)
- Hershey syrup (to taste)
- Sprinkles (to taste)
Instructions
- Preheat Oven: Preheat the oven to 350°F to ensure it reaches the correct temperature for baking the cupcakes evenly.
- Prepare Cake Batter: Prepare the boxed chocolate cake mix exactly as instructed on the package to get the perfect batter consistency.
- Line Muffin Tins: Place 48 cupcake liners into four standard 12-cup muffin tins, creating the base for each mini cake.
- Fill Liners with Batter: Spoon 1 tablespoon of cake batter into each cupcake liner, ensuring uniform mini cupcakes.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 14 minutes until a toothpick inserted comes out clean and cupcakes spring back lightly when touched.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a rimmed baking sheet to cool.
- Freeze Cupcakes: Place the baking sheet with cupcakes in the freezer for 30 minutes to firm up the base before adding ice cream.
- Add Ice Cream Topping: Remove the cupcakes from the freezer and top each with a scoop of the softened ice cream, creating the signature ice cream cake look.
- Freeze Again: Place the mini ice cream cakes back into the freezer on the baking sheet for at least 2 hours to fully set and harden.
- Add Toppings and Serve: Take the mini ice cream cakes from the freezer and garnish with whipped cream, Hershey syrup, and sprinkles before serving for an appealing finish.
Notes
- Soften the ice cream just enough so it’s easy to scoop but not melted.
- Use a rimmed baking sheet to avoid spills when transferring to the freezer.
- For easier removal, slightly loosen cupcake liners after freezing.
- Customize with any ice cream flavors and toppings you like.
- Store leftovers in the freezer tightly covered to prevent freezer burn.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
