Ice Cream Bar Cupcakes Serves: 24
Prep Time: 5 min
Cook Time: 20 min

Nutritional Information

Serving Size per serving
Amount per Serving
Calories 300
Calories from Fat 160
Total Fat 18 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 310 mg
Total Carbs 32 g
Dietary Fiber 1 g
Sugars 22 g
Protein 5 g
Vitamin A 6 %
Vitamin C 0 %
Calcium 10 %
Iron 6 %

Ice Cream Bar Cupcakes

Ingredients

  • 1 box (18 oz.) chocolate cake mix
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 cup water
  • 3 eggs
  • 1 tsp. ground cinnamon (optional)
  • 2 containers (1.5 qt. ea.) Breyers® Homemade Vanilla Ice Cream
  • Your favorite Breyers™ Toppings, Sprinkles and Sauces, chopped nuts, marshmallows, crushed candy bars or cookies, chocolate chips or cherries

Directions

  1. Preheat oven to 350°. Lightly grease and flour two 12-cup muffin pans or line with paper cupcake liners; set aside.
  2. In large bowl, with electric mixer at low speed, beat cake mix, Hellmann's® or Best Foods® Real Mayonnaise, water, eggs and cinnamon 30 seconds. Beat at medium speed, scraping sides occasionally, 2 minutes. Evenly spoon batter into prepared pans.
  3. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely. Top with a scoop of Breyers® Homemade Vanilla Ice Cream and serve with your favorite toppings.

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