Combine cupcakes and ice cream into a fun party treat! Neapolitan Ice Cream Cupcakes are made with a chocolate cake layer, strawberry ice cream and topped with vanilla whipped cream and sprinkles.
Neapolitan Ice Cream Cupcakes
My family loves ice cream cupcakes! We like making these individual desserts for parties, especially during the summer. I’ve shared some of my favorite ice cream cupcake combinations over the years and have been thinking about classic ice cream desserts. These Neapolitan Ice Cream Cupcakes are made with a chocolate fudge layer of cupcake batter, baked, then topped with a scoop of strawberry ice cream. After freezing, the cupcakes are then topped with homemade vanilla whipped cream and Neapolitan sprinkles.
How to make ice cream cupcakes
Ice cream cupcakes are made with a small layer of cake, ice cream and topped with whipped cream. The cupcake batter is measured to about 1 tablespoon, depending on preferred thickness of cake layer, then baked for a short period. Once the cupcakes cool, a heaping ice cream scoop is placed on each cupcake. Spread the ice cream to fill the cupcake then place in the freezer. Ice cream cupcakes can be topped with a variety of toppings, including whipped cream, candy, chocolate hard shell and sprinkles. Tip: use double layer cupcake liners with a foil and paper liner inside. The foil liner will help stabilize the cupcake design when you’re pressing the ice cream inside. The liners are also really easy to peel off before serving.
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Supplies:
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- Cupcake pan
- Double layer liners
- Ice cream scoop
- Sprinkles
How to make Ice Cream Cupcakes video tutorial
More Ice Cream Cupcakes you will love!
- Mint Chocolate Chip Ice Cream Cupcakes
- S’mores Ice Cream Cupcakes
- Reese’s Ice Cream Cupcakes
- Samoas Ice Cream Cupcakes
Neapolitan Ice Cream Cupcakes
Ingredients
- 1 box Chocolate Cake Mix
- 3 eggs
- 1/2 cup oil
- 1 1/4 cup water
- 1 neapolitan ice cream
- 1 cup heavy cream
- 2 tsp sugar
- 1/2 tsp vanilla extract
Instructions
Preheat oven to 350 and line cupcake pan.
Prepare cupcake batter according to box instructions. Scoop 1 tablespoon into each cupcake liner. Bake for 10-12 minutes. Remove from oven to cool.
Add one ice cream scoop to each cupcake and gently spread with a spatula to fill gaps. Cover with plastic wrap and freeze for at least 3 hours, preferably overnight.
Place mixer bowl and whisk in freezer for 20 minutes to chill.
Prepare whipped cream by combining 1 cup heavy cream, 2 teaspoons sugar and 1/2 teaspoon vanilla extract. Whisk on high until soft peaks form.
Pipe whipped cream on ice cream cupcakes and add sprinkles.
Enjoy immediately or freeze until ready to serve.
