Frozen Brownie Cupcakes

READY IN: 30mins
Recipe by gailanng

Love this novel idea from Blue Belle Ice Cream. Originally uses Blue Bell Mint Chocolate Chip Ice Cream for a St. Patrick's Day theme, but any ice cream works well. Freeze time not included. With adult supervision, can easily be made with kids.

Top Review by Sharon123

Oh yummy! I love the fact they stay in the freezer, so I can just pull one out when i want one! Definately fulfills my chocolate craving. I found I had a little batter(used 18. something oz. box) left over, so baked it in a small pan, didn't use a full 1/2 gallon of ice cream. Thanks! Made for Please Make My Recipe game.

Ingredients Nutrition

  • 1 (20 ounce) box brownie mix, prepared according to package instructions (like Duncan Hines)
  • 12 aluminum foil, muffin cups
  • 12 gallon ice cream, slightly softened
  • 1 (16 ounce) chocolate cake icing or 1 (16 ounce) frosting


  1. Place the muffin cups into each muffin mold of a 12-count muffin tin.
  2. Pour an equal amount of prepared brownie mix into each 12 cups. Bake the brownies using the recommended temperature, but reduce the time to at least ½ of the recommended time to compensate for the small-sized portions. (Time will vary check for doneness according to package directions). Cool brownies completely.
  3. Place one scoop of ice cream on top of each brownie. Use enough ice cream to fill the muffin cup, rounding the top of the ice cream to resemble a cupcake. Place the cupcakes on a tray, cover with foil and freeze for 2-4 hours.
  4. Just before serving, remove the cupcakes from the freezer. Spread enough icing on the cupcake to cover the ice cream. If you don't want a big mess, remove the foil cup and serve the cupcake in a dessert dish with a spoon. Otherwise, serve as is.

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