Ice Cream Stuffed Cupcakes
- 16 desired flavor unfrosted cupcakes, cooled completely
- 2 cups desired flavor ice cream, softened
- 1/3 cup whipping cream
- 2 teaspoons light-colored corn syrup
- 3/4 cup semisweet or bittersweet real chocolate morsels
- Multi-colored sprinkles, optional
Cut a 1 1/2-inch-round hole in the center top of each cupcake. Do not cut through bottoms of cupcakes. Remove cake plugs from cupcakes. Cut off and discard bottom of each cake plug, leaving 1/2-inch-thick cake disk. Hollow out cupcakes, leaving 1/2-inch of cake on sides and bottoms.
Working with 4 cupcakes at a time, spoon about 2 tablespoons ice cream into each. Gently press cake disks, top side up, over ice cream in cupcakes. Place in shallow pan. Freeze at least 2 hours.
Meanwhile, in small saucepan combine cream and corn syrup. Bring to just boiling. Remove from heat. Stir in chocolate until smooth and mixture is thickened.
Remove cupcakes from freezer. Spread chocolate mixture on tops. Scatter sprinkles on top (if desired). Return cupcakes to freezer for 15 minutes to 2 hours. Serve or individually wrap and freeze in food storage container for up to 1 month.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.