Ice Cream Cupcakes
Line a 12-cup muffin pan with foil baking cups, discarding paper part of liners.
Microwave chocolate chips in a medium microwave-safe bowl on high until almost melted, about 1 to 2 minutes. Stir until chocolate is completely melted and mixture is smooth.
Spoon chocolate into foil liners, then using back of spoon, spread chocolate to completely coat sides and bottoms. Refrigerate until firm, about 30 minutes.
Carefully peel and discard foil from chocolate cups. Arrange chocolate cups on dessert plates. Fill each with 1 scoop of your favourite ice cream flavour. Sprinkle with chocolate chips, sprinkles, fruit or cookies, if desired. Serve immediately.
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Last updated: February 9th, 2021
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