S’mores Ice Cream Cupcakes

My inspiration for the cupcakes came from the Dreyer’s s’mores ice cream I recently found at my local grocery store. I originally planned on making homemade vanilla ice cream but knew I had to try this (new to me) ice cream. Once the cupcakes were frozen I topped them with a toasted marshmallow and poured Hershey’s hot fudge topping.

Cook Time 12 minutes
Total Time 12 minutes

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

  • Dreyers S'mores Ice Cream

Toppings

  • Hot fudge topping
  • Marshmallows; toasted
  • Graham crackers; crushed

Instructions

  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!

Recipe Notes

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.

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