Satisfy your Girl Scout cookie cravings with this decadent Samoas ice cream cupcakes recipe. This ice cream cupcake recipe is made with a layer of chocolate cake, Samoas ice cream, whipped topping, toasted coconut and chocolate chips.

I have a love/hate relationship with Girl Scout Cookies. I love them because they’re nostalgic of my early Girl Scout years and they’re delicious. I don’t like them because every year I feel like I HAVE to have them. I mean they’re only around once a year so I might as well stock up on oh, say 6 boxes or so. It doesn’t help that there’s a Girl Scout in our neighborhood and it’s easy to replenish the boxes. This year I was really good about eating only a couple then storing them away for later in hopes I could make a few recipes with them. Only to find out they were completely gone by the time I went in search of them. Turns out I’m not the only Girl Scout cookie fan in the house. So back to the neighbors house I went and with my new Samoas cookie box in tow I began brainstorming Girl Scout cookie recipes. I immediately thought of making ice cream cupcakes…which ironically I didn’t need cookies for. Today I’m sharing how you can easily make Samoas Ice Cream Cupcakes at home. Many years ago I made mint chocolate chip ice cream cupcakes and immediately fell in love with the idea of combining ice cream and cupcakes into one delicious treat. For this recipe I found Samoas ice cream at my local grocery store and paired it with a chocolate cake mix.

To make ice cream cupcakes you need about a tablespoon of prepared cake batter poured into a cupcake pan. I like to use cupcake liners to easily remove the cupcakes from the pan once the ice cream has set. Bake your cupcakes for about 12-15 minutes then remove from oven to cool. In the meantime soften your ice cream to a consistency that is easy to scoop and spread on top of the cupcakes. Place the ice cream cupcakes in the freezer for 3-4 hours (or overnight) then top with whipped topping before serving. The key is to serve them immediately before eating since they tend to melt quickly. But they’re the perfect serving of cake & ice cream in one delicious treat!

Samaos Ice Cream Cupcakes

Samoas Ice Cream Cupcakes

Crystal

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Ingredients

Instructions

Preheat oven and prepare cake mix according to package directions. Line muffin tin with cupcake liners.
Pour one tablespoon of prepared cake batter into each muffin tin; bake for 10-12 minutes.
Remove from oven and cool completely.
Spread samoas ice cream on top of each cupcake. Place in freezer for 3-4 ours to set.
Toast shredded coconut in a nonstick skillet for 2-3 minutes or until golden brown.
Use a piping bag to pipe whipped topping (I used Cool Whip) on top of cupcakes.
Garnish with toasted coconut and chocolate chips.