Recipe: Moose Tracks “Surprise Inside” Ice Cream-Stuffed Cupcakes

These cupcakes will be a welcome surprise to your friends and family! They are surprisingly easy and make for a delicious, unique frozen treat.


Makes 12 delicious cupcakes



  • 3/4 cup all-purpose flour
  • 1/3 cup natural unsweetened cocoa
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/4 cup butter, room temperature
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 3/4 tsp vanilla extract
  • 2large eggs
  • 1/2 cup+ 2 Tbsp milk
  • Original Moose Tracks Ice Cream
  • 1 1/2 cups heavy whipping cream,
  • 3/4 cup powdered sugar
  • 1 1/4 tsp vanilla extract


  1. Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside.
  3. In a large bowl, mix butter, vegetable oil, sugar and vanilla extract and beat together until light in color and fluffy, at least 2 minutes.
  4. Add the eggs, one at a time, mixing until well combined.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Slowly add the milk and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined and smooth.
  8. Fill the cupcake liners about three quarters full. Bake for 14-16 minutes, or until a toothpick inserted comes out mostly clean.
  9. Remove cupcakes from oven and allow to cool for 2-3 minutes, then move to cooling rack to finish cooling.
  10. When the cupcakes have cooled completely, use a knife to remove the centers. We simply carved a circle in the center of the cupcakes then used a spoon to dig the centers out.
  11. Remove the Original Moose Tracks from the freezer and allow to soften slightly until easily scoopable.
  12. Fill the center of each cupcake with Original Moose Tracks. Press gently to make sure there aren’t any large gaps.
  13. Place the filled cupcakes in the freezer and allow to harden completely.
  14. When you’re ready to serve, make the whipped topping. Place the heavy whipping cream, powdered sugar and vanilla extract in a large bowl and whip on high speed until stiff peaks form.
  15. Remove the ice cream filled cupcakes from the freezer. Scoop the whipped cream into a gallon storage bag. Cut off a corner of the bag, and use this to pipe the whipped cream onto the cupcakes. It should make a fluffly mountain of whipped topping!
  16. You can serve immediately or return to the freezer until you’re ready to serve.


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