Let’s walk through the recipe step-by-step, ensuring everything is clear and easy to follow.

Step 1: Prepare the Cupcakes

Preheat your oven to 350°F (175°C). Line your two 12-cup muffin tins with cupcake liners. This is crucial for easy removal and cleanup.

Prepare the chocolate cake batter according to the package directions. This typically involves combining the cake mix with eggs, oil, and water. Mix until just combined; don’t overmix.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This allows room for the cupcakes to rise without overflowing.

Step 2: Bake the Cupcakes

Bake the cupcakes for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be springy to the touch.  

Let the cupcakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely. It’s essential that they are completely cool before you start stuffing them with ice cream.

Step 3: Create the Wells

Once the cupcakes are completely cool, use a melon baller or a tablespoon to scoop out the center of each cupcake, creating a well. Don’t scoop all the way to the bottom; leave a small layer of cake at the base.

Trim the bottoms of the scooped-out cupcake pieces so you have flat tops. These will act as lids for our ice cream filling. Set these aside.

Step 4: Fill with Ice Cream

Take your ice cream out of the freezer and let it soften slightly for easier scooping.

Fill each cupcake well with a small scoop of ice cream. Don’t overfill; the ice cream should be level with the top of the cupcake.

Place the reserved cupcake tops on top of the ice cream, pressing down gently to seal.

Step 5: Freeze

Place the filled cupcakes in the freezer for at least 1 1/2 to 2 hours, or until the ice cream is firm. This is crucial to prevent the ice cream from melting when you add the toppings.

Step 6: Decorate and Serve

Once the cupcakes are firm, it’s time to decorate! Pipe whipped topping onto each cupcake, creating a swirl or any design you like.

Drizzle the melted chocolate over the whipped topping. To melt the chocolate, microwave the chocolate chips in 30-second intervals, stirring in between, until smooth. Or, use a double boiler.

Immediately sprinkle Mini M&Ms over the melted chocolate before it sets.

Serve immediately and enjoy!