CHOCOLATE ICE-CREAM CUPCAKES
by rotts4me
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INGREDIENTS
INSTRUCTIONS
LINE two 12 cup muffin tins with paper liners. Prepare cupcakes as directed on cake mix box. Bake until done 18 min. Cool. Let ice cream soften slightly. Fold in chocolate bars, freeze 1 hour. SCOOP ice cream on top of each cupcake, freeze 30 min. Whip cream and sugar until soft peaks form. Put a dollop on each cupcake. Drizzle with syrup. Sprinkle with sprinkles.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (29g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 114 | ||
| Calories from Fat: 46 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.1g | 7 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 1.9g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 6.8mg | 2 % | |
| Sodium 467.6mg | 16 % | |
| Potassium 78.5mg | 2 % | |
| Total Carbohydrate 17.1g | 5 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 16.5g | ||
| Protein 1.4g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 114
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