Reese’s Ice Cream Cupcakes

Reese’s Ice Cream Cupcakes

Ingredients

Dreyer's Peanut Butter Cup Ice Cream
Favorite chocolate cake mix (I used Betty Crocker Triple Chocolate)
1/2 cup Reese's peanut butter chips
Cool Whip chocolate frosting
Mini Reese's peanut butter cups

Instructions

Preheat oven to 350 degrees and line muffin pan with cupcake liners.
Prepare cake mix and stir in Reese's peanut butter chips.
Pour 1 tablespoon of cake mix batter into each muffin cup.
Bake for 10-12 minutes; allow cupcakes to cool.
Top cupcakes with slightly melted ice cream.
Freeze for at least 2-3 hours, preferably overnight.
Top with Cool Whip frosting and mini Reese's peanut butter cup.

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