- 1 1/2 cups full fat chocolate ice cream plus additional for decorating tops of cupcakes (see note)
- 1 cup cake flour (see note)
- 1 1/2 tsp baking powder
Preheat oven to 350°F. Line cupcake pan with 6 cupcake liners.
Add ice cream to large mixing bowl and microwave for about 30-40 seconds until almost fully melted. Add in flour and baking powder. Mix with a large mixing spoon until no flour lumps remain and the batter is completely smooth. Scoop batter into cupcake liners. Bake for about 13-15 minutes or until a toothpick inserted comes out clean.
Let cupcakes completely cool before scooping with additional ice cream and adding sprinkles, chocolate fudge, or anything else you may like with your ice cream.
- Make sure you use full-fat chocolate ice cream. There is no other source of fat in this recipe so you will need all the fat from the ice cream.
- This recipe does not work as well with all purpose flour. The texture of the cake will be tougher so I highly recommend sticking with cake flour.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.