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Home » Recipes » Desserts » S’mores Ice Cream Cupcakes

S’mores Ice Cream Cupcakes

Created On: May 23, 2013  |  Updated: June 27, 2018  |   43 Comments   Jump to Recipe

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S’mores Ice Cream Cupcakes are easy to make and a great dessert recipe for summer parties. Layers of chocolate fudge cupcake, ice cream then topped with a toasted marshmallow, chocolate sauce and graham cracker pieces.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.

S’mores Ice Cream Cupcakes

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.


S'mores Ice Cream Cupcakes

S’mores Ice Cream Cupcakes

Crystal
Chocolate fudge cupcakes topped with ice cream, toasted marshmallow, chocolate syrup and graham crackers.
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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
 

  • Preheat oven to 350 degrees and fill cupcake pan with liners.
  • 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.
  • Pour one tablespoon of batter into cupcake pan.
  • Bake for 10-12 minutes; cool completely.
  • Top cupcakes with slightly melted ice cream; freeze for 2-3 hours or preferably overnight.
  • When ready to serve top with toasted marshmallow, hot fudge sauce and crushed graham crackers. Enjoy!
Did you make this recipe?Mention @apumpkinandaprincess or tag #apumpkinandaprincess!

 

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.

More Ice Cream Cupcakes Recipes

  • Reese’s Ice Cream Cupcakes
  • Mint Chocolate Chip Ice Cream Cupcakes
  • Samoas Ice Cream Cupcakes

S'mores Ice Cream Cupcakes - the perfect Summertime treat

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posted in: Desserts, Recipes

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43 Comments
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Angie | Big Bear's Wife
9 years ago

So glad that I found this! Amazing!! I am head over heals in love!

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Delia
6 years ago

Wowza! So yummy and are these pictures for real? You’re amazing!

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Crystal - Author of A Pumpkin and A Princess.

Welcome, I'm Crystal!

Hello and welcome! I’m Crystal, a mom of 3 from sunny California. I enjoy sharing family favorite recipes, holiday ideas, and quick craft projects you can make in minutes.

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