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Have Your Cupcakes and Ice Cream Too!

  • Cook Time: 15 - 20 minutes
  • Servings: 24
  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 package (18.25 ounces) white cake mix
  • 1 container (12 oz.) ready-to-spread chocolate frosting
  • 1/2 gallon vanilla ice cream
  • Hot fudge sauce
  • Sprinkles
  • Maraschino cherries


Step 1

PREHEAT oven to 350°F.

Step 2

PLACE Reynolds® StayBrite® Baking Cups (Dots) in muffin pans; set aside.

Step 3

PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.

Step 4

BAKE following package directions (15 to 20 minutes). Cool.

Step 5

SPREAD chocolate frosting on top of cupcakes.

Step 6

SCOOP a small ball of ice cream (about 2 Tbsp) on top of frosting.

Step 7

TOP with hot fudge sauce, a dollop of whipped cream, some sprinkles and a cherry.

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