Easy Mini Ice Cream Cakes
Line a muffin tin and fill each liner with 1 tablespoon of prepared chocolate cake batter.
Bake for 14 minutes.
Remove the cupcakes from the muffin tin and freeze for 30 minutes.
Top each cupcake with softened ice cream.
Place the mini ice cream cakes in the freezer for at least 2 hours.
Add toppings and dig in!
The perfect make-ahead dessert for summer parties!