1 box cake mix
1 quart ice cream
1 container ready-made frosting
Prepare cupcakes as directed on the box. Let cool.
With a sharp knife, cut a hole in the center of each cupcake, leaving 1/4 inch of cake at the bottom, and scooping out cake to make a 1 to 1 1/2-inch diameter hole in the center of the cupcake.
Let ice cream soften, and with a tablespoon or melon baller, push ice cream down the center of the cupcake. Note: Work quickly!
Frost the top of the cupcake and place back into the cupcake tin.
Freeze until firm. Take cupcakes out of cupcake tin and place in resealable bag for storage.
Makes about 20 cupcakes.