Upon request, I attempted to create Icecream Cupcakes. I was hesitant because it sounded out of my resources reach. Then I found a recipe Joy the Baker (hella cute blog) that was simple, easy, and delicious! These came out bangin and I customized them for the holiday. It's like eating a hot fudge sundae, minus the hot part.
The Break Down:1) Make the brownie batter. Line two cupcake pans with the cupcake liners. Into each cupcake liner, scoop 1 Tablespoon of brownie batter. Foil liners are recommended but I used paper, the grocery store was out of foil and they turned out just fine.
2) The brownies will rise but cool so they're slopped in, perfect for holding icecream. Once cool, place in the freezer (still in the cupcake pans) for 30 minutes. When you place the cupcake pans in the freezer, remove the ice cream you’re using and place in the refrigerator to soften. I used strawberry and vanilla icecream. Every cupcake can be a different flavor- have fun with it!
3) When ready to assemble the cupcakes, remove the cupcake pans from the freezer. Run the ice cream scooper under hot water and portion a small scoop of ice cream into each cup while still in the cupcake pan. The cupcake pan will help the ice cream hold its shape. Quickly smooth the scoops of ice cream with the back of a small spoon and return the ice cream cupcakes quickly to the freezer. Let the newly formed cupcakes refreeze for 45 minutes to an hour.
4) In this time you can make the chocolate ganache and whipped cream. Let the ganache come to just around room temperature, and let the whip cream rest in the fridge until serving time.
5) Once the cupcakes are refrozen and nice and firm, remove from the freezer and top with a teaspoon of chocolate ganache. Smooth over the cupcake. Return once again to the freezer.
To serve, remove the cupcakes from the freezer about 5 minutes before you’d life to serve them. Finish with a dollop of whipped cream and serve!
For the brownies, a recipe from Bon Appetit.
3/4 cups all purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
2 large eggs plus one egg yolk
1 1/8 cups sugar
1 teaspoons vanilla
Preheat oven to 350°F. Line two cupcake pans with foil cupcake liners.
Combine flour, baking powder, and salt in small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler. Heat until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Scoop 1 Tablespoon of batter into each foil liner. Bake until toothpick inserted into center comes out with moist crumbs attached, about 6 to 8 minutes. Cool to room temperature, then place in the freezer for 30 minutes before scooping the ice cream on top.
Ganache:
3/4 cup mini semisweet chocolate chips and 1/4 cup heavy cream
Bring cream to a simmer in a small heavy saucepan. In a small bowl, pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands. Scoop onto cupcakes. Spread and refreeze until ready to serve.
Feel free to make double this if you want a good coat of ganache!
Sweetened Whipped Cream:
3/4 cup heavy cream
2 Tablespoons powdered sugar
dash of vanilla extract
Whip heavy cream for 3 minutes. Add powdered sugar and vanilla extract and continue to whip until thick whipped cream forms. Dollop onto Ice Cream Cupcakes just before serving.
