Chocolate "Ice Cream" Cupcakes Recipe (finally)

Definitely the easiest recipe for cupcakes ever, plus the resulting cupcakes are so soft! Got the recipe from playinghouseblog.com which I found from foodgawker.com which showcases pictures of food from various cooking blogs (thanks Fangi for telling me about it!)

Chocolate "Ice Cream" Cupcakes

1 box chocolate cake mix (or any other flavor)
1 pint chocolate ice cream, softened (again, any other flavor)
3 eggs
1 c. water
Preheat oven to 350^o.

Only 3 things to buy! 1 pint roughly translates to 480 ml of ice cream, and 350^o is just about 180 degrees Celsius.

Step 1:

Assemble everything you need!

Step 2:

Prepare your cupcake/muffin tray by lining them with paper liners, or grease the sides (so much more troublesome than paper liners, I find)

Step 3:
Mix all the ingredients together! It's that easy!!

Step 4:

Beat everything together with a mixer for just FOUR minutes, which results in an extremely watery mixture. Don't worry, that's how it's supposed to be!

Step 5:

Pour the mixture into the cupcake tins. Since the mixture was so viscous, I literally POURED it into the tray. (Hint: Don't fill it up too full though, maybe around 50%? I found that the cupcake tended to deflate after coming out the oven, so if they had the normal "above the liner" dome it collapsed on itself and became VERY sticky)

Step 6:

Bake for 17 minutes.

Step 7:

Ta-Da! The resulting cupcakes weren't as sweet as the cupcakes I usually make, so you could add some sugar in the mixure, or make up a frosting to go on them! Nutella frosting would be awesome!

You can try it with other cake mixture or ice cream flavours eg. mint chocolate ice cream with vanilla cake mixture, and so on.

Alternatively, you could use the mixture for a cake or mini cupcakes, you just have to tweak the baking times: 12 minutes for mini cupcakes and 45 minutes for a cake.

Made 24 cupcakes out of this recipe, but could have made a few more if I didn't fill them up as full.