Sunday, July 16, 2006

Fast Cherry Chocolate Ice Cream-Filled Cupcakes

  • 12 chocolate cupcakes
  • 2 pints cherry chocolate ice cream (or your favorite flavor)
  • 1 pint chocolate frosting

    Using a tablespoon or large melon baller, scoop out about a golf-ball-size portion of cake from the top of each cupcake. Soften the ice cream slightly and spoon a scoop into each cupcake cavity.

    Place the frosting in a piping bag with a star tip and pipe the frosting over the tops of the cupcakes. Freeze for 1 hour. Can be made up to 4 hours in advance.

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