• Start by preheating your oven to the temperature listed on your cake mix (or recipe). Lightly grease a muffin tin and add paper liners.
• In a large mixing bowl, follow the directions on your cake mix box—or use your favorite homemade recipe—to whip up the batter.
• Spoon the batter evenly into each muffin cup, filling them about halfway.
• Bake according to the box instructions, usually 18–22 minutes, or until a toothpick comes out clean.
• Once baked, allow the cupcakes to cool completely in the tin. After cooling, carefully remove each one and set aside until you’re ready to decorate or assemble.

Assemble Your Mini Ice Cream Cakes

• Take the ice cream out of the freezer and let it sit for 5 to 10 minutes until it’s soft enough to spread easily.
• Spread a thick layer of ice cream over each cooled mini cake, smoothing the top with the back of a spoon or spatula.
• Place the assembled cakes in the freezer and let them chill for about 1 to 1.5 hours, or until the ice cream is fully set.
• After freezing, spoon or pipe whipped cream on top of each mini cake.
• Complete your cakes with a drizzle of chocolate sauce or ganache, and sprinkle on your favorite extras—like peanut butter cups, mini chocolate chips, sprinkles, or crushed candy.
• Freeze in an airtight container until ready to serve.