What You'll Need:
- 1 box yellow cake mix, and ingredients listed on the box.
- Cup cake liners
- Cake batter ice cream (set out so that it's softened, but not melted).
- Cool whip or homemade whipped cream
- Sprinkles (optional)
- Chocolate Sauce (optional)
Steps:
- Bake the cupcakes in cupcake liners according to package, and let cool.
- Slice the top of the cupcake off to make it flat, and keep the cut-off top to the side.
- With a knife, cut a circle about 2/3-3/4 way down the cupcake, but do not cut all the way through or else the ice cream will melt right through the liners.
- Using a spoon, scoop out the center of the cupcake. (You can munch on the scooped out insides later when you're waiting).
- Fill the cup cake hole with as much ice cream as you can! Smooth it out over the top to help the "cupcake lids" stick.
- Close with the lid, and immediately put into the freezer.
- Repeat for all cupcakes.
- Freeze for 1-2 hours, or until the cupcakes feel solid, and you can lift them by the top without the lid coming off.
- Top with whipped cream, sprinkles and chocolate sauce (optional).
- Enjoy!
