Neapolitan Ice Cream Cupcakes
Cupcakes and ice cream made into one easy dessert! Chocolate cake layer topped with strawberry ice cream and vanilla whipped cream.
- 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
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.