Get ready to experience a mind-blowing dessert that will make your taste buds dance with pure joy! These Cookies and Cream Ice Cream Cupcakes are not just another boring dessert - they're a revolutionary treat that combines the rich, moist goodness of chocolate cupcakes with the creamy, crunch-filled delight of cookies and cream ice cream. Imagine biting into a cupcake that's so decadent, so irresistible, that it'll have your friends and family begging for the recipe. Whether you're looking to impress at a party or simply treat yourself to something extraordinary, these cupcakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 2 cups cookies and cream ice cream
- Whipped cream for topping
- Crushed cookies for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, ensuring they are evenly spaced.
- In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix using an electric mixer on medium speed for about 2 minutes until the batter is smooth and well-blended.
- Allow the ice cream to soften at room temperature for 10-15 minutes to make it easier to incorporate into the batter.
- Gently fold the softened cookies and cream ice cream into the cake batter, stirring until just combined. Be careful not to overmix.
- Carefully spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising during baking.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each cupcake with a generous dollop of whipped cream using a piping bag or offset spatula.
- Sprinkle crushed cookies over the whipped cream topping for added texture and visual appeal.
- Refrigerate the cupcakes for at least 30 minutes before serving to allow the whipped cream to set and the flavors to meld together.
- Serve chilled and enjoy your Cookies and Cream Ice Cream Cupcakes!
Tips
- Ice Cream Softening Secret: Let your ice cream sit at room temperature for exactly 10-15 minutes. This ensures it blends smoothly without becoming too melted.
- Mixing Magic: When folding the ice cream into the batter, use a gentle hand. Overmixing can deflate the batter and make your cupcakes dense.
- Filling Technique: Use an ice cream scoop or measuring cup to ensure uniform cupcake sizes. Fill liners about 2/3 full for perfect rising.
- Cooling is Crucial: Allow cupcakes to cool completely before adding whipped cream to prevent melting and maintain that picture-perfect look.
- Garnish Like a Pro: Crush cookies just before sprinkling to maintain maximum crunch and visual appeal.
- Make-Ahead Tip: These cupcakes can be prepared a day in advance and stored in the refrigerator, making them perfect for party planning.
- Whipped Cream Hack: For extra stability, chill your mixing bowl and whisk before whipping cream for a more voluminous topping.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 55mg
