Ingredients
24
24 servings
- •1 (18.25 ounce) package chocolate cake mix
- •1 ¼ cups water
- •⅓ cup vegetable oil
- •3 eggs
- •1 (1.5 quart) container vanilla ice cream, softened
- •1 (16 ounce) container prepared chocolate fudge frosting
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
- Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.
- Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.
Nutritional Facts
Per 24 servings
- Calories: 253
- Carbohydrate: 35g
- Fat: 12g
- Fiber: 1g
- Protein: 3g
- Sugar: 26g
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