Cupcake Scoops

Cupcake Scoops

  • Recipe serves 12
  • PREP TIME 30 min
  • Chill Time 30 min


  • 1 package (12 oz.) semi-sweet chocolate chips
  • 12 small scoops Breyers® Vanilla, Chocolate and Strawberry Ice Cream


  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® Vanilla, Chocolate and Strawberry 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.

**Made with gluten free Breyers® Ice Cream.

Cost per recipe*: $5.45.

Cost per serving*: $0.45.

*Based on average retail prices at national supermarkets.

Nutritional Facts

Nutritional Facts

Serving Size 1 serving
Amount Per Serving
Calories 200
Calories from Fat 100
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 2 %
Calcium 4 %
Iron 6 %