Cupcake Scoops

Cupcake Scoops

Preparation Time30 mins Makes 12 servings
Nutritional Information

Calories

200 (1 serving)

Calories from Fat

100 (1 serving)

Total Fat

12g (1 serving)

Saturated Fat

7g (1 serving)

Cholesterol

10mg (1 serving)

Sodium

25mg (1 serving)

Total Carbs

26g (1 serving)

Dietary Fiber

2g (1 serving)

Sugars

23g (1 serving)

Protein

2g (1 serving)

Calcium

4% (1 serving)

Iron

6% (1 serving)

Vitamin C

2% (1 serving)

Vitamin A

2% (1 serving)

Ingredients List
  1. 1 package (12 oz.) semi-sweet chocolate chips
  2. 12 small scoops Breyers® Vanilla, Chocolate, Strawberry Ice Cream

Directions

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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.