INGREDIENTS

• 6 vanilla or chocolate cupcakes (storebought or homemade)
• ½ gallon vanilla bean ice cream
• 2/3 cup milk chocolate chips
• 1 ½ Tbsp coconut oil
• 6 chocolate truffles (we used Lindt Lindor Stracciatella)
• Variety of candies (cotton candy, popcorn, chocolates, Pocky, etc)

DIRECTIONS

1. Top cupcakes with a large scoop of ice cream. Place in freezer.
2. In a microwave-safe bowl, heat chocolate chips and coconut oil in 30-second bursts, stirring between, until smooth.
3. Drizzle over ice cream on each cupcake. Press a chocolate in the top. Return to freezer.
4. Just before serving, place one cupcake in a champagne or ice cream sundae dish. Arrange candies around cupcakes.
5. Place a sparkler up top. Light just before serving.
6. Enjoy within 15-20 minutes, to keep ice cream from melting.