Irresistible Ice Cream and Cookie Cupcakes: A Decadent Take on Classic Treats

Irresistible Ice Cream and Cookie Cupcakes: A Decadent Take on Classic Treats

Up your dessert game with these delicious Ice Cream Cookie Cupcakes, which uniquely combine the crunchy texture of ice cream cone cookies with the rich taste of chocolate cake. replaces the word nice with emptypped with a creamy, velvety frosting, these cupcakes are not only a pleasure to look at but also a delight to eat, promising an explosion of flavors with every bite.

Why you'll love it: These innovative cupcakes offer a new approach to making traditional cupcakes, using ice cream cone cookies as a base for added crunch and novelty. The creamy frosting complements the deep flavor of the chocolate, making these cupcakes perfect for anyone who loves the fusion of textures and gourmet desserts.


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Perfect Occasion: These cupcakes are a fantastic choice for birthday parties, family gatherings or as a special treat to brighten up any day. They're also perfect for school events or picnics where a portable, easy-to-serve dessert is needed.

Decorating Tips: For a festive look, top these cupcakes with a dollop of frosting, colorful sprinkles and a maraschino cherry. You can also use themed decorations like chocolate shavings or tiny flags for special occasions to make them even more visually appealing.


  • 20 ice cream cone cookies
  • Ready-to-use chocolate cake mix

For the cream:

  • 1/2 cup cream cheese, room temperature (100 grams)
  • 1/4 cup butter, room temperature (50 grams)
  • 1 cup powdered sugar
  • 1/2 cup whipped cream
  • 1 teaspoon of vanilla extract
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  1. Prepare the base using ice cream cone cookies as shown in the video.
  2. Mix the chocolate cake batter with water, oil and eggs according to package directions. Carefully pour the batter into the cookie bases, filling them halfway or a little more to avoid overflowing.
  3. Bake in a preheated 356°F (180°C) oven for approximately 20 minutes. Use a wooden skewer to check doneness.
  4. Let the cupcakes cool to room temperature.
  5. Meanwhile, prepare the frosting by beating the cream cheese and butter until smooth. Gradually add the powdered sugar and continue beating. In another bowl, whip the cream with the vanilla until stiff peaks form, then fold into the cream cheese mixture.
  6. Chill the frosting in the refrigerator for at least an hour before using it.
  7. Once the cupcakes have cooled, fill them with additional chocolate filling if desired, then top them with the prepared cream cheese frosting.
  8. Garnish with sprinkles and a maraschino cherry on each cupcake.
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Enjoy these delicious ice cream and cookie cupcakes, which are sure to impress with their innovative design and delicious taste!

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