Ice Cream Cupcakes

Some recipes are just a work of genius — you run across them and first you think “I have GOT to make this as soon as possible,” and for me that is quickly followed by “now, why didn’t I think of this??” These delectable little ice cream cupcakes are from one of those recipes, and are from Joy The Baker, who is a virtuoso when it comes to inventive and irresistible desserts. A virtuoso, plain and simple.

Here’s the drill: you make up a batch of brownie batter (Joy makes her own, I went right for that Duncan Hines box in my pantry), and you spoon just a little bit into foil cupcake liners. Just enough to cook up a fabulous brownie base for your cupcake. Bake and freeze. Then grab your favorite flavor or flavors of ice cream and let it soften. I chose (from left to right in that picture up there) chocolate, mint chocolate chip, and Starbucks Mocha Frappachino. Spoon enough soft ice cream on top of each brownie bottom to fill the cupcake liner. Freeze again.

What you do from here is up to you. Plain would be fine. Joy makes a little chocolate ganache to go on top of hers. I whipped up some cream with a little sugar and vanilla and plopped it on top of each cupcake. Now, the three specimens up there did not last much past their photo op, but the rest of their cousins went into a Ziplock bag, and the next time we got a craving for an ice cream cupcake all we had to do was take one out of the bag and add the topping. Or take one out of the bag and eat it immediately while still standing in front of the freezer.

Ice Cream Cupcakes. Happy happy summer.

Ice Cream Cupcakes

Ingredients

One batch brownie batter
Assorted flavors of ice cream

Directions

1. First make the brownie batter. Line two cupcake pans with the foil cupcake liners. Into each cupcake liner, scoop 1 Tablespoon of brownie batter. Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.
2. Let the brownies cool in the cupcake pans to room temperature. 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.
3. When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer. Remove the ice cream from the fridge. Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan. The cupcake pan will help the Ice Cream Cupcake hold its shape. You may need to rinse the scooper under hot water in between scoops for easy portioning. Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.
4. Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour.
5. To serve, remove the cupcakes from the freezer about 5 minutes before you’d like to serve them. Finish with a dollop of whipped cream and serve.

Recipe adapted just a bit from the incredibly talented Joy The Baker

Yum

Comments

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  1. Hi Kate, I´m visting for the first time. What a great idea to make Ice Cream Cupcakes. My kids love Ice Cream and I will definitely try to make those. Thanks for sharing!
    Hug´s,
    Verena

  2. my two favorite desserts in one! They look great. They would have melted if you had photographed these at my house today – it hit 102!

  3. ajcabuang04 says:

    YUM!! Anything with ice cream is fine with me but brownies make it better!!!!

  4. I made these for a Labor Day party over the weekend. They were a huge hit! I made 2 dozen and they were all gone in minutes!

  5. Jodi Lebrun says:

    Aah! Even though there's 5 feet of snow outside-these are awesome!

    http://livinglifephotographically.blogspot.com/

  6. Fun and Fearless in Beantown says:

    These look so easy and sooo delicious! This would be perfect for a party because it would be deadly for me by myself!

Trackbacks

  1. […] over my head, one that has led me down a road filled with cupcakes of all shapes and sizes. Ice Cream Cupcakes. Macaroni and Cheese Cupcakes. And now what may be my favorites, which are these Lasagna Cupcakes. […]

  2. […] Not only are these ice cream cupcakes a great treat to enjoy on a hot summer day, but they are easy to make as well. The cupcake “base” is made from a brownie mix, only poured into a series of cupcake liners instead of a single pan. Once they’ve baked, they are frozen, topped with melted ice cream, and then frozen again. Before serving, toss on some frosting (homemade ganache works well) or a spoonful or two of whipped cream. Source Framed Cooks […]

  3. […] Not only are these ice cream cupcakes a great treat to enjoy on a hot summer day, but they are easy to make as well. The cupcake “base” is made from a brownie mix, only poured into a series of cupcake liners instead of a single pan. Once they’ve baked, they are frozen, topped with melted ice cream, and then frozen again. Before serving, toss on some frosting (homemade ganache works well) or a spoonful or two of whipped cream. Source Framed Cooks […]

  4. […] Not only are these ice cream cupcakes a great treat to enjoy on a hot summer day, but they are easy to make as well. The cupcake “base” is made from a brownie mix, only poured into a series of cupcake liners instead of a single pan. Once they’ve baked, they are frozen, topped with melted ice cream, and then frozen again. Before serving, toss on some frosting (homemade ganache works well) or a spoonful or two of whipped cream. Source Framed Cooks […]

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