Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ice Cream Cupcakes
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 1 cupcake
Directions
- Brush melted bittersweet chocolate on the inside of a foil cupcake liner and freeze 10 minutes. Add 2 more layers of melted chocolate, freezing after each. (You¿ll need 1 ounce of chocolate for each cup.) Peel off the liners and fill the cups with ice cream. Pipe whipped cream on top, decorate with sprinkles and return to the freezer.
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