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how to make ice cream cupcakes in chocolate cupcake liners by sugar and cloth
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5 from 1 vote

Ice Cream Cupcakes With Chocolate Liners Recipe

These adorable ice cream cupcakes are the perfect summer treat! Learn how to make them with this easy recipe.
Cook Time30 minutes
Cooling Time1 hour 30 minutes
Total Time2 hours
Course: Desserts
Cuisine: Ice Cream
Keyword: ice cream cupcake liners
Servings: 12
Calories: 476kcal
Cost: $20

Equipment

  • Silicone cupcake molds

Ingredients

  • 32 oz chocolate
  • 24 oz icing
  • 1 1/2 qt ice cream
  • 1 tbsp spray oil
  • 1 cup sprinkles

Instructions

  • Lightly coat the insides of the silicone cupcake molds with spray oil.
  • Next, melt the chocolate and spread a thin layer over the inside of each mold.
    Let them cool completely for about 30 minutes.
  • Coat them with another layer of chocolate.
    Let the second coat cool for an hour.
  • Release the chocolate from the molds.
    Releasing the chocolate from the molds is a little tricky. Start by gently pulling the silicon back from the very rim all the way around the mold.
    Once the top is released, the bottom sort of pops out.
    The thicker the chocolate, the easier it is to take them out.
    Don’t worry if the top chips; you’ll never notice once you add the icing.
  • To finish your cupcakes, scoop your favorite ice cream into each chocolate liner, and then let them sit in the freezer for a bit.
  • Once they’re nice and chilled, top them with frosting and sprinkles, and you’re all set!

Nutrition

Calories: 476kcal | Carbohydrates: 65g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 0.03mg | Sodium: 13mg | Potassium: 322mg | Fiber: 6g | Sugar: 56g | Vitamin A: 128IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 2mg