Reese’s Ice Cream Cupcakes
Ingredients
- Dreyer's Peanut Butter Cup Ice Cream
- Favorite chocolate cake mix I used Betty Crocker Triple Chocolate
- 1/2 cup Reese's peanut butter chips
- Cool Whip chocolate frosting
- Mini Reese's peanut butter cups
Instructions
- Preheat oven to 350 degrees and line muffin pan with cupcake liners.
- Prepare cake mix and stir in Reese's peanut butter chips.
- Pour 1 tablespoon of cake mix batter into each muffin cup.
- Bake for 10-12 minutes; allow cupcakes to cool.
- Top cupcakes with slightly melted ice cream.
- Freeze for at least 2-3 hours, preferably overnight.
- Top with Cool Whip frosting and mini Reese's peanut butter cup.