1. Preheat oven to 350 degrees.

2. In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and 1 tsp salt.

3. In another small bowl, combine the eggs, milk, vegetable oil, and 2 tsp vanilla and mix to combine.

4. With mixer on low speed, slowly add the wet ingredients to the dry ingredients and mix until combined.

5. Divide batter between cupcake pans lined with cupcake papers. Fill with 1/3 C batter.

6. Bake for 12-15 minutes, cool.

7. For the Chocolate Buttercream Icing: Place butter and powdered sugar and cocoa powder in a stand mixer and mix for 3-4 minutes. Start on low speed for the first minute and increase to medium speed for the rest of the time. Add cream, 1/4 tsp salt and 2 tsp vanilla and mix well.

8. To assemble: Remove cupcake tops with a knife.

9. Scoop out the center of cupcakes, careful not to remove too much.

10. Fill cavity with 2 tablespoons of Häagen-Dazs® ice cream and place cupcake top back on top and place in freezer.

11. After allowing to refreeze (about 60 minutes) apply the icing to the top of the cupcakes using a knife or pastry bag and refreeze.

12. Keep cupcakes frozen until ready to serve.