Inspired by the famous Ice Cream, these cupcakes are loaded with chocolate, walnuts, and marshmallows!
Servings: 24 Cupcakes
Ingredients
Cupcakes:
1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
3.9 oz. Package Jell-O Instant Chocolate Fudge Pudding Mix
4 Eggs
1 cup Sour Cream
3/4 cup Vegetable Oil
1/2 cup Milk
1 tsp Vanilla Extract
1/4 tsp Sea Salt
1 cup Chopped Walnuts
Frosting:
2 cups Heavy Cream
1/2 cup Confectioners’ Sugar
1/3 cup Instant Chocolate Pudding Mix
Filling:
1 1/2 cups Marshmallow Fluff
Topping:
Chopping Walnuts
Mini Marshmallows
Sprinkles
Instructions
Cupcakes:
- Preheat oven to 375 F.
- Line cupcake pan.
- Combine cupcake ingredients in mixing bowl and beat until well combined, making sure to scrape down the sides as needed.
- Add about 2 tbsp of batter to liners so they’re about 3/4 full.
- Visit sugarandsoul.co for full instructions.