If you’re on the hunt for a crowd-pleaser that combines the best of both worlds — rich chocolate cupcakes and a creamy ice cream surprise — you’re in the right place. This Ice Cream Filled Cupcakes Recipe is one of my absolute favorites because it’s fun to make, perfect for warm days, and honestly, who doesn’t love a little party in every bite? Stick around, and I’ll walk you through every step to nail this delightful treat that I promise will have everyone asking for seconds.
Why You’ll Love This Recipe
- Delicious Surprise Inside: The cool ice cream center takes the humble cupcake to a whole new level of yum.
- Easy to Make: Using a cake mix and a few simple steps, you can pull this off even if you’re not a baking pro.
- Perfect for Warm Days: Because ice cream and cupcakes together make an irresistible chilled dessert.
- Customizable Flavors: You can switch up the ice cream and toppings to make it your own.
Ingredients You’ll Need
To make this Ice Cream Filled Cupcakes Recipe come alive, you’ll want to use a reliable chocolate cake mix and pick a delicious ice cream flavor that you love—it’s the star inside. Plus, a few simple toppings that add both texture and flair to each cupcake.
- Chocolate Cake Mix: A boxed mix keeps things easy and consistent; I love using my favorite brand for that rich cocoa flavor.
- Ice Cream: Any flavor works! I’ve tried vanilla, mint chocolate chip, and salted caramel, and each gives a unique twist.
- Whipped Topping: For a light and creamy finish, this adds perfect sweetness on top.
- Semi-Sweet Chocolate Chips: Melting these adds a decadent drizzle that makes the cupcakes look and taste amazing.
- Sprinkles or Candies: These are your chance to get creative—bright colors or fun shapes add a festive touch.
Variations
Feel free to get creative here. I love to switch things up based on what’s in the freezer and the occasion — this recipe is super forgiving and open to personalization!
- Fruit-Filled: I’ve added berries or chopped strawberries inside along with the ice cream for a fresh twist, and it’s always a hit.
- Dairy-Free: Use nondairy ice cream and whipped topping options to accommodate allergies without losing the fun.
- Flavor Swaps: Try fun ice cream flavors like cookies and cream or peanut butter cup — they bring exciting surprises in each bite.
- Decor Ideas: Swap sprinkles for crushed nuts or mini chocolate chips depending on your mood or theme.
How to Make Ice Cream Filled Cupcakes Recipe
Step 1: Prepare Your Cupcakes
Start by preheating your oven to 350°F and lining two 12-cup muffin tins with cupcake liners. Follow the instructions on your chocolate cake mix box to prepare your batter. I like to divide the batter evenly between the liners — I find it helps the cupcakes bake uniformly. Bake them until a toothpick stuck in the center comes out with just a few moist crumbs, typically about 18-22 minutes. Don’t overbake or they’ll dry out, which makes the filled cupcakes a little less dreamy. Once baked, cool them completely on a wire rack before moving on.
Step 2: Hollow Out the Centers
Once the cupcakes are entirely cool, take a small knife or melon baller and carefully scoop out the middle of each cupcake to create a well. This part took me a couple of tries to master — go slow and make sure the walls of the cupcakes stay intact so that the ice cream doesn’t leak out later. Set aside the little cupcake ‘plugs’; you can nibble on those or use them as garnish crumbs!
Step 3: Fill with Ice Cream and Freeze
Spoon a scoop of your chosen ice cream into each hollowed cupcake. Press the cupcake plug gently back on top to seal it in. This part is super satisfying because you get that creamy center hidden inside. Pop the cupcakes into the freezer for 1.5 to 2 hours — this step is crucial to make sure the ice cream firms up and stays put when you decorate.
Step 4: Add Whipped Topping and Chocolate Drizzle
After the cupcakes are firm, remove them from the freezer and pipe or spoon a mound of whipped topping on each one. I like using a piping bag with a star tip because it looks fancy, but a spoon works just fine too. Next, melt your chocolate chips gently—using a microwave in short bursts or a double boiler—and drizzle the chocolate over the tops. Immediately add sprinkles or candies before the chocolate sets for that perfect finishing touch.
Pro Tips for Making Ice Cream Filled Cupcakes Recipe
- Freeze Thoroughly: I learned the hard way that skipping the freezing time results in melted messes, so don’t rush this step!
- Use Sturdy Liners: Thicker cupcake liners help support the cupcake edges when hollering and filling.
- Melt Chocolate Gently: To avoid grainy or burnt chocolate, heat in short bursts and stir often.
- Serve Straight from Freezer: I avoid thawing these cupcakes too much to keep the ice cream firm and prevent soggy cakes.
How to Serve Ice Cream Filled Cupcakes Recipe
Garnishes
I love topping these cupcakes with classic colorful sprinkles because they bring a cheerful vibe, especially for birthdays or celebrations. Sometimes I swap in mini chocolate chips or crushed nuts for a little crunch. Adding a fresh mint leaf or a tiny candy heart can make the presentation feel extra special too.
Side Dishes
When I serve these cupcakes, I like to keep things simple—maybe some fresh berries or a bowl of vanilla ice cream on the side for those who want more of that creamy goodness. A cup of coffee or a fruity punch pairs wonderfully to complement the dessert without overwhelming it.
Creative Ways to Present
For parties, I’ve arranged these cupcakes on a tiered stand surrounded by edible flowers and extra sprinkles for a colorful display. Wrapping individual cupcakes in cellophane tied with a ribbon turns them into cute party favors. For kid’s birthdays, using themed candies as decorations adds an extra layer of fun that guests adore.
Make Ahead and Storage
Storing Leftovers
These cupcakes are best enjoyed fresh from the freezer, but if you have leftovers, store them in an airtight container in the freezer to keep the ice cream solid and the cake moist. I stack them carefully to avoid squishing the whipped topping—sometimes I even place a sheet of parchment paper between layers.
Freezing
Freezing is actually part of the process here! After filling the cupcakes, keep them frozen until serving. When freezing leftovers, they hold up beautifully without any extra prep needed. Just cover tightly to prevent freezer burn or any odd fridge odors from sneaking in.
Reheating
You generally won’t want to reheat these since the ice cream is the star, but if you prefer your cupcakes a bit less cold, let them sit at room temperature for 10-15 minutes before serving—just enough to soften the whipped topping without melting the ice cream too much.
FAQs
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Can I use homemade cupcakes instead of a cake mix for this Ice Cream Filled Cupcakes Recipe?
Absolutely! Homemade cupcakes work just as well. Just make sure they’re fully cooled before hollowing and filling with ice cream. Keep in mind that a denser cupcake may need a slightly longer freeze to keep the ice cream from leaking.
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What’s the best way to prevent the ice cream from melting while filling the cupcakes?
Work quickly and keep your scoops small to minimize melting. Also, having your ice cream slightly firm but scoopable helps—if it’s too hard, it’s tough to scoop, but if too soft, it melts fast. Placing the cupcakes back into the freezer immediately after filling does wonders.
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Can I make these ice cream filled cupcakes ahead of time for a party?
Yes! These cupcakes are perfect for prepping a day or two ahead. Just keep them frozen in an airtight container and decorate close to serving time if you want the toppings as fresh and fluffy as possible.
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Do you have suggestions for ice cream flavors that pair well with chocolate cupcakes?
Definitely! Vanilla, mint chocolate chip, salted caramel, peanut butter cup, and even cookies and cream are favorites of mine. Pick what you love, and experiment to find your perfect match.
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What if I don’t have a melon baller or small knife for scooping out the cupcake centers?
No worries—you can use a small spoon or even the tip of a spoon handle to gently scoop the center. Just be patient and careful not to break through the bottom or sides of the cupcake.
Final Thoughts
I absolutely love how this Ice Cream Filled Cupcakes Recipe turns out every single time — it’s a fun, unexpected way to enjoy two classic treats in one. When I first tried this recipe, it blew me away how something so simple could be such a showstopper. Your family or guests will go crazy for the cool ice cream surprise surrounded by moist, chocolatey cake, all topped with whipped cream and chocolate drizzle. Trust me, you’ll want to keep this recipe handy for birthdays, summer gatherings, or whenever you just want to sprinkle some joy on your day.
Print
Ice Cream Filled Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these fun and festive Ice Cream Filled Cupcakes, combining rich chocolate cake with a surprise scoop of creamy ice cream in the center. Topped with fluffy whipped topping, melted chocolate drizzle, and colorful sprinkles, these cupcakes are perfect for parties, warm weather treats, or any celebration.
Ingredients
Cake Ingredients
- 1 box of chocolate cake mix + ingredients called for on the box (usually eggs, oil, and water)
Filling and Topping
- 1 ½ qt. ice cream (any flavor)
- 2 cups whipped topping
- 1 cup semi-sweet chocolate chips, melted
- Sprinkles or candies for decoration
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and line two 12-cup muffin tins with cupcake liners. Set aside.
- Make the Cake Batter: Prepare the chocolate cake batter according to the instructions on the box, mixing in required ingredients such as eggs, oil, and water thoroughly.
- Fill Muffin Liners: Evenly divide the cake batter among the cupcake liners in the prepared muffin tins, filling each about 2/3 full to allow space for rising.
- Bake the Cupcakes: Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Remove from oven and allow cupcakes to cool completely.
- Hollow Out Cupcakes: Using a small knife or melon baller, carefully scoop out the center of each cooled cupcake to create a well without piercing the bottom or edges too deeply.
- Add Ice Cream Filling: Spoon a small scoop of your chosen ice cream flavor into the hollow center of each cupcake. Press the scooped-out cupcake top back onto each filled cupcake gently to seal the ice cream inside.
- Freeze the Cupcakes: Place the cupcakes on a tray and freeze for 1 ½ to 2 hours, or until the ice cream is firm and set inside the cupcakes.
- Add Whipped Topping and Decorations: Once firm, remove cupcakes from the freezer. Pipe a generous mound of whipped topping on top of each cupcake.
- Drizzle & Decorate: Drizzle melted semi-sweet chocolate chips over the whipped topping and finish with sprinkles or your preferred candy decorations.
- Serve Immediately: Serve the cupcakes right away for the best texture and flavor, or store them in the freezer until ready to serve.
Notes
- Ice cream cake cupcakes are a delightful party dessert, especially popular in warm weather for a refreshing treat.
- Choose any favorite ice cream flavor to customize these cupcakes to your taste.
- Ensure cupcakes are completely cooled before hollowing to prevent crumbling or melting the ice cream filling too soon.
- For easier handling, work quickly when filling and freezing the cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 212 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
