Cupcake Scoops Recipe serves 12
PREP TIME 30 Minutes
Chill Time 30 Minutes

Nutritional Facts

Serving Size per serving
Amount Per Serving
Calories 200
Calories from Fat 110
Total Fat 12 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 25 mg
Total Carbs 26 g
Dietary Fiber 2 g
Sugars 23 g
Protein 2 g
Vitamin A 2 %
Vitamin C 0 %
Calcium 4 %
Iron 6 %

Cupcake Scoops

INGREDIENTS

  • 1 package (12 oz.) semi-sweet chocolate chips
  • 12 small scoops your favorite Breyers® Ice Cream (about 3 cups)

INSTRUCTIONS

  1. Line 12-cup muffin pan with aluminum foil cupcake liners, discarding paper part of liners; set aside.
  2. Microwave chocolate chips in medium microwave-safe bowl at HIGH, stirring occasionally, 1-1/2 minutes or until smooth. Spoon chocolate by rounded tablespoonfuls into muffin liners, then with back of small spoon spread chocolate to completely coat sides and bottoms*. Refrigerate 30 minutes or until firm.
  3. Carefully peel and discard foil from chocolate cups. Arrange chocolate cups on dessert plates. Fill each with 1 scoop Breyers® Ice Cream, then garnish, if desired, with sliced fruit, cookies, mini chocolate chips and/or sprinkles.
  • *If chocolate becomes too thick to spread, microwave at HIGH 10 to 20 seconds to thin; stir well. TIP: Chocolate cups may be stored, tightly covered, in refrigerator up to 1 week or frozen up to 1 month.
  • Cost per recipe*: $5.45. Cost per serving*: $0.45. *Based on average retail prices at national supermarkets.

Advanced Recipe Search