Dessert

Cupcake Scoops is for Dessert.

Cupcake Scoops takes 30 minutes to prepare.

Cupcake Scoops takes several minutes to cook.

Cupcake Scoops makes 12 servings.

The ingredients for Cupcake Scoops are:

package (12 oz.) semi-sweet chocolate chips

12 small scoops your favorite Breyers? Ice Cream (about 3 cups)

Here is how you make Cupcake Scoops:

Line 12-cup muffin pan with aluminum foil cupcake liners, discarding paper part of liners; set aside.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.Carefully peel and discard foil from chocolate cups. Arrange chocolate cups on dessert plates. Fill each with 1 scoop Breyers? Ice Cream, then garnish, if desired, with sliced fruit, cookies, mini chocolate chips and/or sprinkles.*If chocolate becomes too thick to spread, microwave at HIGH 10 to 20 seconds to thin; stir well.TIP: Chocolate cups may be stored, tightly covered, in refrigerator up to 1 week or frozen up to 1 month. Serving Size:?12Number of Servings: 12Recipe submitted by SparkPeople user KLAWSON17.

The nutritional information for Cupcake Scoops is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 313.3

• Total Fat: 18.2 g
• Cholesterol: 13.9 mg
• Sodium: 43.0 mg
• Total Carbs: 41.6 g
• Dietary Fiber: 3.8 g
• Protein: 1.8 g