Ingredients for the Cupcakes: 1 white boxed cake mix, 2 c. of melted ice cream of your choice (if you use a more expensive ice cream like Ben and Jerry, 1 pint should make 2 c., but some of the more affordable ice creams have more air in them, so measure again once the ice cream melts, you will probably need more than a pint if you 'more affordable' brands), 3 eggs. P.s. The ice cream has enough 'stuff' that prevent you from needing any additional oil etc the original recipe calls for on the bake list of supplies.
Instructions: Mix dry mix from boxed cake mix, melted ice cream (I used Ben and Jerry's Cherry Garcia, and it was really good b/c you can taste the chocolate chunks, and cherries in the cupcakes after they bake), and eggs using a beater (2-3 minutes until mixed and creamy).
Fill muffin cups. Usually I fill my cupcake liners at least 3/4 of the way through, but let me just warn (myself in the future, or you) that this cake REALLY puffs up, and this is completely unnecessary. 1/2 of the way filled should be fine, you should easily get 24 cupcakes out of this mix. Overfilling looks like this:
This isn't so bad, but....I needed them to fit in my cups like this. I baked the cupcakes about 20 minutes at 350 (until they started to look gold along the edges).I then slipped these down into the ice cream cups.
Next, I tried out a few icing recipes, included a whipped marshmallow icing, but I found my favorite combination in this case was a whipped, canned vanilla or chocolate icing. Good news, it's easy to throw a canned icing on a cupcake, bad news....it took me a batch of bad marshmallow icing to figure that out. I'm over it.
I gave them a smooth icing layer.
Then I added some sprinkles to match my containers. It sooths my soul when things match.
And then, because I believe in telling the whole story, I ate one.
...or two. I can't remember. Or rather, I refuse to remember. The end...of the chapter. And now....3 more cupcakes to go....it's a rough life, but somebody has to live it.