How To Make Chocolate Ice Cream Cup Cake

Chocolate Ice Cream Cupcakes

 Cupcakes = delicious.

Ice cream = yummy.

Cupcakes with ice cream inside them = delicious, yummy, decadence!

These crowd-pleasing cupcakes are amazing and easier to make than you might think. Try them for you next party!

Instructions

Things you will need:

•   1 cup (2 sticks) unsalted butter, softened
•   1 cup superfine sugar
•  1 1/2 cups self-rising flour
•  4 tbsp. Dutch-process cocoa powder
•  1 tsp. baking powder
•  4 eggs
•  1 tsp. vanilla extract
•  1 cup chocolate ice cream
• 1/2 cup (3 1/2 oz.) semisweet chocolate chips
• 1/3 cup heavy cream

Step 1

Place 18 paper baking cups in muffin pans.

Step 2

Beat butter, sugar, flour, cocoa powder, baking powder, eggs, and vanilla together in a medium bowl for about 2 to 3 minutes. The mixture should be smooth and creamy.

Step 3

Preheat oven to 350°F.

Step 4

Spoon the batter into the prepared baking cups and bake for 20 minutes.

Step 5

Remove the cupcakes from the oven and cool for 5 minutes in the pans. Remove the cupcakes from pans and cool on a wire rack.

Step 6

Once the cupcakes are cool, slice the tops off horizontally.

Step 7

Carve out a bit of the bottom half so there is a small hole. Fill the hole with softened ice cream and place the top of the cupcake back onto the bottom.

Step 8

Freeze the cupcakes.

Step 9

With a double boiler, melt the chocolate chips, stirring until completely melted and smooth. Remove from heat.

Step 10

Stir in the cream until well combined. Cool slightly.

Step 11

Spread the glaze over the cupcakes, and return to the freezer to set.

Tips & Warnings

*. Take the cupcakes out of the freezer and put them in the refrigerator 30 minutes before serving.

*. Chocolate can burn easily when melting, so make sure to be patient and do not turn the heat up under the double boiler.