Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Swirly Cupcakes 3.9 (102) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 30 These ice-cream cupcakes make memorable party treats. Chilling the bowl beforehand helps the cream whip up with the most volume. Ingredients Dark Chocolate Cake 3 pints ice cream, any flavor 5 ½ cups heavy cream ¼ cup confectioners' sugar Sprinkles, for decorating Directions Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers. Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl. Place heavy cream and confectioners' sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve. Rate it Print