4 large chocolate cupcakes with chocolate icing (400g), chopped coarsely
1 cup (250ml) milk
1 tablespoon vanilla extract
1 1/2 cup (375ml) pouring cream
1 1/2 tablespoon icing sugar
100's and 1000's, to serve
Chocolate cupcake thickshake
Scoop half the chocolate ice-cream into a blender. Add half each of the cupcakes, milk and extract; blend until smooth. Pour into three tall glasses. Repeat with remaining ice-cream, cupcakes, milk and extract to make six shakes.
Beat cream and icing sugar in a small bowl with an electric mixer until soft peaks form. Spoon into a piping bag; pipe onto thickshakes. Sprinkle with 100's and 1000's.