Frozen Brownie Cupcakes

Recipe by gailanng
READY IN: 30mins
SERVES: 12
UNITS: US

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 (16 ounce) frosting
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DIRECTIONS

  • Place the muffin cups into each muffin mold of a 12-count muffin tin.
  • 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.
  • 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.
  • 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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