Ice Cream Cupcake

Ingredients

1. Dreyer's Peanut Butter Cup Ice Cream
2. Favorite chocolate cake mix (I used Betty Crocker Triple Chocolate)
3. 1/2 cup Reese's peanut butter chips
4. Cool Whip chocolate frosting
5. Mini Reese's peanut butter cups

Instructions

1. Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2. Prepare cake mix and stir in Reese's peanut butter chips.
3. Pour 1 tablespoon of cake mix batter into each muffin cup.
4. Bake for 10-12 minutes; allow cupcakes to cool.
5. Top cupcakes with slightly melted ice cream.
6. Freeze for at least 2-3 hours, preferably overnight.
7. Top with Cool Whip frosting and mini Reese's peanut butter cup.