Cold Stone Ice Cream Cupcake Split - cooking recipe

Ingredients

4 medium cupcakes (or large) or 4 medium muffins (or large)
1 quart ice cream, your choice (1 scoop per muffin, Nights in white chocolate, Our Strawberry Blonde or cheesecake fantasy)

Preparation

1. Lay a muffin on its side and cut the \"cap\" off at the paper line.
2. Using the scooper gently hollow out the cap and body centers of the cup cake using a press and turn-up and out motion. Be careful not to break through the outer surfaces of the cup cake. Don't scrape it out.
3. Place a rounded scoop of the ice cream CreationTM inside the hollow cup cake body and cap it. Put as big a scoop in there as you can. The cap can be pressed down gently over the ice cream.
4. Place on a tray and freeze for 1 hour minute before serving.
*Note, when using large or oversized muffins use a larger ice cream scooper.