Chocolate Fudge Ice Cream Cupcake has a creamy chocolate fudge base topped with a bit of whip cream and fresh raspberry sauce. Making the perfect bite size cold summer treat to enjoy all summer long.
This post is sponsored by Weight Watchers® Ice Cream and I have been compensated for my participation. All opinions are my own.
I have a real thing for ice cream, especially during the warm summer months. Â It is as if the warmer weather gives me the excuse to gobble up the cold stuff. Â Usually the craving happens after dinner. Â Most times I grab an ice cream pop or a spoon and a quart to indulge.
I have been playing with my ice cream, using my pops to make fun, flavorful desserts. These are not only great to enjoy as a bite size cool treat, but are perfect to serve at your next pool party or barbecue.
WHY YOU WANT TO MAKE THESEÂ CHOCOLATE FUDGE ICE CREAM CUPCAKES
These little fellows are so darn cute. Â Who doesn’t love bite size food, especially ice cream bite size food. Â Add in chocolate fudge, whip cream and raspberry sauce and you have some seriously yummy, cutie patootie food.
I like this recipe because it is light and perfect for everyone, kids and adults.  Made with Weight Watchers® Ice Cream and their SmartPoints®  you can find these delectable ice cream bars at your local Kroger grocery store and enjoy them all summer long.
In addition to sharing this recipe with you I am also offering you a great giveaway that you MUST sign up for! I mean MUST, there is ice cream involved, come on that is a must if there has EVER been a must.  You get $25.00 in Weight Watcher Ice Cream Coupons, A Weight Watchers Ice Cream Tumbler Cup, A Weight Watchers Ice Cream Tote, and several fun items from Anthropologie that are some of my favorites. {see image below}
This Summer Preparation Gift Pack will be perfect for looking good in the kitchen and pool side all summer long. Click {here} to sign up to win.
Chocolate Fudge Ice Cream Cupcake
Ingredients
Cupcakes:
- 2 Giant Chocolate Fudge Ice Cream Bars
- 1 1/2 cups Whip cream {Truwhip}
Raspberry Sauce:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon maple syrup
Instructions
Cupcakes:
- Line a mini muffin pan with muffin liners.
- Using a spoon push ice cream bars off stick into a small bowl.
- When ice cream is soft enough to scoop, place 1 tablespoon into each muffin tin.
- Fill piping bag with whip cream and decorate each cupcake with a cute little swirl.
Raspberry Sauce:
- In a small skillet add raspberries and maple syrup. Bring to a low boil and then lower to simmer for 4 minutes.
- Mash raspberries with the back of a fork and strain through a fine sieve, catching juice in a bowl.
- When cool take a spoon and gently drizzle sauce over each cupcake
- Place cupcake tin in freezer until ready to serve.
Categories:
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This is a sponsored post on behalf of Weight Watchers Ice Cream. All opinions are my own.
