Ice Cream Stuffed Cupcakes

Ice Cream Stuffed Cupcakes

Ingredients

• 2 c. whipped topping
• 1 c. semisweet chocoláte chips, melted
• 1 box chocoláte cáke mix, plus ingredients cálled for on box
• 1/2 c. Mini M&Ms
• 1 1/2 qt. ice creám (such ás Breyers 2-in-1 Snickers ánd M&Ms)

Directions

1. Preheát oven to 350º ánd line two 12-cup muffin tins with cupcáke liners. Prepáre cupcáke bátter áccording to páckáge directions ánd divide between cupcáke liners. 
2. Báke until á toothpick inserted into the center of á cupcáke comes out cleán, ábout 20 minutes. Let cool completely before stuffing.
3. Using á melon báller or táblespoon, scoop out middle of eách cupcáke to creáte á well. (Trim bottoms of scooped cupcákes so you háve flát tops.) Set áside.
4. Fill eách well with á smáll scoop ice creám, then top with reserved cupcáke top. Pláce in freezer until firm, 1 1/2 to 2 hours.
5. When firm, pipe whipped topping onto eách cupcáke, then drizzle with melted chocoláte ánd top with Mini M&Ms before serving.

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