Thanks to Collective Bias, Walmart & Nestle, this recipe for a for Chocolate Peanut Butter Cupcakes filled with Ice Cream is sure to be a hit at your game day party!
You know I’m all about keeping things simple around here. I like parties I host to look pretty, but, if I can help it, I don’t want them to take a lot of prep time. The big football game this Sunday is definitely an event where that rings true. I like football and I want to be able to watch the game (and the commercials and halftime show) without having to worry about something cooking on the stove or in the oven.
So that’s where Nestle & Walmart come in. I made a trip to Walmart over the weekend and picked up some easy to cook items that will make hosting a party for the Big Game so much easier. I spotted this Dreyer’s Touchdown Sundae Ice Cream and thought it would be fun to fill some cupcakes with it. I also picked up a Stouffers Party Size Lasanga with Meat Sauce, Hot Pockets in both Ham & Cheese and Pepperoni Pizza flavors, along with some Nestle Crunch Dipped Drumsticks. All of these things I can easily heat up and serve my guests without spending loads of time in the kitchen.
I laid out all my food on a plastic tablecloth that looked like a football field. I also used a chalkboard I already had to draw up a football play (and don’t ask what the play is because I just made it up!) This made for an easy, but impactful display.
I spent a little time making the cupcakes and frosting, but that was all things I could do ahead of time so when your guests are over they’ll be all ready to serve. In order to fill the cupcakes with ice cream, I used a little cookie scoop I have (that looks like a mini ice cream scooper), and hallowed out the middle of the cupcake and then replaced it with a scoop of ice cream.
This is a fun way to have both your cake and ice cream in one simple to serve dessert!
Peanut Butter Cupcakes filled with Ice Cream
(makes 24 cupcakes)
For the cake:
1 small box (3.9oz) Chocolate Instant Pudding
1 cup vegetable oil
3/4 cup milk
- Preheat oven to 350 degrees (or 325 degrees for convention oven) and line muffin pans with cupcake liners.
- In medium bowl combine cake mix, chocolate pudding, vegetable oil, milk and eggs.
- Beat with electric mixer until incorporated and then continue mixing 1-2 minutes.
- Scoop batter into cupcake liner, filling 2/3 of the way to the top.
- Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
- Once cupcakes are completely cool, take a cookie scoop or mini ice cream scoop and hallow out the middle of each cupcake.
- Using your favorite ice cream (I used Dreyer’s Limited Edition Touchdown Ice Cream), fill each cupcake with the ice cream. I suggest letting the ice cream sit out for 10-15 minutes first to make filling easier.
- Frost cupcakes by filling a pastry bag with tip (or ziploc bag) and pipe on the frosting.
- Store cupcakes in an airtight container in the freezer until ready to serve.
For the frosting:
1 Tbsp heavy whipped cream
- Using the whisk attachment on your stand mixer, whip butter for 3-5 minutes on medium-high speed until butter starts to lighten in color.
- Add peanut butter spread and continue to beat on medium-high speed until well combined.
- Slowly add powdered sugar, one cup at a time.
- Add heavy whipping cream and continue to beat on medium high speed for another few minutes until you reach desired consistency. I whipped on a high speed for about a minute to get a really light frosting
NOTE: I used whipped peanut butter because I wanted the frosting to be really fluffy, but you can easily substitute creamy peanut butter, just know your frosting may be a little more dense.
Frosting Adapted from Beyond Frosting
Looking for some more fun ideas for Game Day? Check out these other football inspired ideas!