There’s something truly special about blending the comfort of cupcakes with a thick, creamy shake. This Giada Cupcake Shake is my go-to for an indulgent treat that feels like a hug in a glass. The rich vanilla ice cream, fluffy whipped mascarpone, and hints of cocoa make every sip pure joy.

Make this on a cozy afternoon and enjoy it with friends or as a fun dessert after dinner. You can even prepare the whipped cream and cupcakes ahead to save time. Pair it with your favorite feel-good movie or a playlist that makes you smile, and you’ve got yourself the perfect day.

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Recipe Ingredients

Mascarpone Whipped Cream:

• ½ cup of mascarpone cheese, at room temperature
• 1 cup of heavy cream
• 3 tbsp of confectioners’ sugar
• 1 tsp of pure vanilla extract

Garnish:

• 6 mini cupcakes, homemade or store-bought, unfrosted
• Sprinkles

Cupcake Shake:

• 1 quart of vanilla ice cream, softened
• ¾ cup of whole milk
• ½ cup of Frangelico
• 3 tbsp of unsweetened cocoa powder
• 6 mini chocolate cupcakes, homemade or store-bought, unfrosted

How To Make Giada Cupcake Shake

1. For the Mascarpone Whipped Cream: Combine ½ cup of mascarpone cheese, 1 cup of heavy cream, 3 tbsp of confectioners’ sugar, and 1 tsp of vanilla extract in the bowl of an electric mixer. Whip the mixture on medium speed until soft peaks form, which should take about 2 minutes. Ensure the whipped cream has a smooth, fluffy texture.
2. For the Garnish: Scoop ¼ cup of the prepared whipped cream into a piping bag and use it to frost 6 mini cupcakes. Sprinkle a few decorative sprinkles on top of each cupcake. Place the frosted cupcakes in the freezer to firm up while chilling the rest of the whipped cream in the refrigerator.
3. For the Cupcake Shake: Combine 1 quart of softened vanilla ice cream, ¾ cup of whole milk, ½ cup of Frangelico, and 3 tbsp of unsweetened cocoa powder in a blender. Blend the ingredients until the mixture is smooth. Add the 6 unfrosted mini chocolate cupcakes to the blender and pulse a few times to incorporate them, then blend until the cupcakes are evenly mixed into the shake.
4. Serving: Pour the milkshake into 6 glasses, ensuring an even distribution. Top each glass with a dollop of the reserved whipped cream and a few sprinkles. Insert a straw through each frosted mini cupcake and place the straws into the glasses.

Recipe Tips

• Use almond milk instead of whole milk for a lighter, dairy-free option. This swap keeps the texture creamy while giving the shake a slightly nutty undertone that pairs well with the cupcakes.
• For an extra flavor twist, add 1 tbsp of espresso powder to the shake. This simple addition deepens the cocoa taste and complements the vanilla ice cream with a slight coffee note.
• To make the shake ahead of time, blend the mixture without ice cream and refrigerate. When ready to serve, blend with softened ice cream for a fresh, creamy texture.
• If you prefer an alcohol-free version, replace Frangelico with ½ cup of hazelnut-flavored syrup. This still adds a rich, nutty flavor without changing the consistency of the shake.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Limoncello Parfaits
• Giada Key Lime Panna Cotta
• Giada Lemon Angel Food Cupcakes