A treat so decadent and sweet; your guests can have their cupcake and drink it too!
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Cupcake Shake

Servings

4

Prep Time

15 minutes

Image of Cupcake Shake

Ingredients

    Mascarpone Whipped Cream:

  • 1/2 cup mascarpone cheese (at room temperature 1 cup heavy whipping cream)
  • 3 tablespoons powdered sugar
  • 1 teaspoons pure vanilla extract

    • Garnish:

  • 6 homemade or store-bought mini cupcakes (unfrosted)
  • Sprinkles

    • Cupcake Shake:

  • 1 quart vanilla ice cream (softened)
  • 3/4 cup whole milk
  • 1/2 cup amaretto
  • 3 tablespoons unsweetened cocoa powder
  • 6 homemade or store-bought mini chocolate cupcakes (unfrosted)

Instructions

  1. For the whipped cream: In the bowl of an electric mixer, combine the mascarpone, heavy cream, sugar, and vanilla. Whip until soft peaks form, about 2 minutes.
  2. For the garnish: Transfer 1/4 cup of the whipped cream into a piping bag and frost 6 of the cupcakes. Decorate the tops with some of the sprinkles. Place the frosted cupcakes in the freezer, and chill the rest of the whipped cream in the refrigerator while you make the shake.
  3. For the shake: In a blender, combine the ice cream, milk, amaretto, and cocoa, and blend until smooth. Add the 6 unfrosted cupcakes and pulse a few times to incorporate, then puree until the cupcakes are mixed well throughout the shake.
  4. Pour the milkshake into 6 glasses and top with a dollop of the reserved whipped cream and some sprinkles. Push a straw through each frosted mini cupcake and insert the straws into the shakes.
nut free
vegetarian