Nothing says Summer like enjoying a delicious s’more or ice cream cone on a warm Summer evening. We had 100 degree weather in April, yes April so let’s just say we’ve been enjoying both of those for awhile now. Which had me thinking wouldn’t it be awesome to combine s’mores AND ice cream into one scrumptious treat? Oh yes I did, my friends! I made S’mores Ice Cream Cupcakes!
You already know I’m a fan of ice cream cupcakes, but s’mores are probably my favorite treat ever! They’re so simple yet so delicious so it’s no surprise that I felt like I needed to combine the two. Boy am I glad I did! The oooey gooey marshmallow combined with the ice cream and hot fudge is THE BOMB. Yes, I’m getting all 90s on you here. :)
For this ice cream cupcake recipe I used the Hershey’s Perfectly Chocolate Cake recipe like I did with the Triple Chocolate Ganache 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.
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.
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