S’mores Ice Cream Cupcakes

By srumbel

Once the cupcakes were frozen I topped them with a toasted marshmallow and poured Hershey’s hot fudge topping.

from apumpkinandaprincess.com

Ingredients

• For the cupcake batter:
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• Ice Cream:
• Breyers S'mores Ice Cream
• Toppings:
• Hot fudge topping
• Marshmallows; toasted
• Graham crackers; crushed

Preparation

Step 1

1.Preheat oven to 350 degrees and fill cupcake pan with liners.
2.In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla and mix for 2 minutes. Slowly stir in boiling water.
3.Pour one tablespoon of batter into cupcake pan.
4.Bake for 10-12 minutes; cool completely.
5.Top cupcakes with slightly melted ice cream; freeze for 2-3 hours or preferably overnight.
6.When ready to serve top with toasted marshmallow, hot fudge sauce and crushed graham crackers. Enjoy!
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Note: The ice cream cupcakes can melt fairly quick so it’s best to take them out of the freezer right before serving. If you’re serving a large amount you could probably use a kitchen blowtorch to quickly toast the marshmallows.