Recipe Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup milk, room temperature
- 1/3 cup vegetable oil
- 1 tablespoon distilled white vinegar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 (7.5-ounce) box Dove Bar® Silky Smooth Minis Vanilla & Chocolate Variety Pack
- 2 (16-ounce) containers dark chocolate frosting, whipped
- Chocolate sauce, for drizzling
- Chocolate sprinkles, for garnish
Recipe Directions
- Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners. Whisk flour, sugar, cocoa powder and baking soda together in large bowl until combined. In a separate medium bowl, whisk milk, oil, vinegar, egg and vanilla together until smooth. Add wet ingredients to dry ingredients, and mix until just combined.
- Divided batter in prepared muffin tin, filling each muffin cup about two-thirds full. Bake until tops are dry and toothpick inserted into the center comes out clean, about 18 to 20 minutes. Let cupcakes cool completely before stuffing.
- Unwrap ice cream bars and cut into 1-inch pieces. Using a melon baller or tablespoon, scoop out middle of each cupcake to create a well.
- Fill each cupcake with a 1-inch piece of ice cream, then top with reserved cupcake top. Place in freezer until firm, about 1 hour.
- Transfer whipped frosting to piping bag fitted with large star tip. Pipe icing onto each cupcake. Drizzle cupcakes with chocolate sauce and garnish with sprinkles.
