Heat oven to 325 degrees. Coat a 12 cup muffin pan with cooking spray. Flour pan. Sift flour, baking powder, baking soda, and salt in a bowl, set aside. Microwave butter with 1/2 cup water in a bowl until melted. Whisk in cocoa, and sugars until smooth. Let cool. Whisk sour cream, egg, and vanilla into cocoa mixture until smooth. Whisk in flour mixture until combined. Divide batter among muffin cups. *BAKE cupcakes until done 15 min. Let cool 15 min. in pan. Cut a circle into top of each cupcake. Pry out cake. Transfer cupcakes to a baking sheet, freeze 30 min. Fill each cupcake with a scoop of vanilla ice cream. Top each with a scoop of strawberry ice cream, freeze 20 min. Pour chocolate shell topping into a bowl. Dip tops of cupcakes into chocolate, freeze until SERVING & ENJOY...
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 177 (43%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 138.7mg||43 %|
|Sodium 2459.3mg||85 %|
|Potassium 299.4mg||8 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 53.9g|
|Protein 6.7g||10 %|
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.
Calories per serving: 411
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!