Cupcake Scoops – a delicious recipe with semi-sweet chocolate chips, favorite. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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(R) Ice Cream, then garnish, if desired, with sliced fruit, cookies, mini chocolate chips and/or sprinkles.
1499
kcal
Calories
134
g
Fat
60
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 12 ounces semi-sweet chocolate chips, 12 scoops breyer ice cream small scoops your favorite, about 3 cups.
Yes, Cupcake Scoops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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