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