Frozen Brownie Cupcakes


  • 1 (20 ounce) box brownie mix, prepared according to package instructions
  • 12 aluminum foil, muffin cups
  • 1/2 gallon ice cream, slightly softened
  • 1 (16 ounce) chocolate cake icing or 1 (16 ounce) frosting


  1. Place the muffin cups into each muffin mold of a 12-count muffin tin.
  2. Pour an equal amount of prepared brownie mix into each 12 cups. Bake the brownies using the recommended temperature, but reduce the time to at least ½ of the recommended time to compensate for the small-sized portions. (Time will vary check for doneness according to package directions). Cool brownies completely.
  3. Place one scoop of ice cream on top of each brownie. Use enough ice cream to fill the muffin cup, rounding the top of the ice cream to resemble a cupcake. Place the cupcakes on a tray, cover with foil and freeze for 2-4 hours.
  4. Just before serving, remove the cupcakes from the freezer. Spread enough icing on the cupcake to cover the ice cream. If you don’t want a big mess, remove the foil cup and serve the cupcake in a dessert dish with a spoon. Otherwise, serve as is.

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