Chocolate Fudge Ice Cream Cupcake
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.
Servings: 12
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.