Ice Cream Cupcakes

The recipe Ice Cream Cupcakes can be made in about 40 minutes. Watching your figure? This gluten free recipe has 406 calories, 4g of protein, and 20g of fat per serving. This recipe serves 24 and costs 88 cents per serving. This recipe from Sugar Dish Me requires powdered sugar, milk, ice cream, and granulated sugar. It can be enjoyed any time, but it is especially good for Summer. Several people made this recipe, and 1336 would say it hit the spot. It works well as a very affordable dessert. This recipe is typical of American cuisine. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is not so spectacular. Try Vanilla Bean Ice Cream Cupcakes with Apple Cinnamon Whipped Cream | Carrie's Experimental Kitchen, Cookies and Cream Ice Cream Cupcakes {and a giveaway}, and Ice Cream Cupcakes for similar recipes.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat the oven to 350. Line a standard sized muffin tin with paper liners.In a large bowl whisk together the dry cupcake ingredients: sugar, flour, cocoa, baking powder, baking soda, and salt.Add the egg, milk, vegetable oil, and vanilla and beat on medium for about 2 minutes.Set the mixer aside and slowly pour and stir in the boiling water until it’s completely combined and smooth.Spoon the mixture into the prepared muffin cups placing ONLY 2 TABLESPOONS of batter in the bottom of each cupcake liner.Bake for about 10 - 12 minutes. A pick inserted into the center will come out clean.Let the cupcakes cool completely.Set the ice cream out to soften. You don't want it to be soupy but it definitely needs to be soft. Stir the ice cream if it helps.Spoon the soft ice cream over the cooled cake, filling the cupcake liners all the way to the top.Place the cupcakes in the freezer as you go so you don't have a melty ice cream mess. It will also help them to keep their shape.To make the chocolate buttercream, beat the butter for a minute until it’s fluffy. Sift in the powdered sugar ½ cup at a time, beating a little in between each addition. Sift in the cocoa powder and beat until it’s combined. Add the salt, vanilla, and 2 tablespoons of the heavy cream. Continue mixing until smooth. Add the last 2 tablespoons of heavy cream, more if needed, to reach the desired consistency.Frost the cupcakes however you like-- I chose to pipe the buttercream in little tufts on top of the ice cream because IT CAN BE TRICKY TO GET THE FROSTING TO STICK TO THE COLD ICE CREAM. Do whatever works for you. And when in doubt, add more sprinkles.Add sprinkles!! Re-freeze. The ice cream will take at least 2 hours to set up again so allow yourself the time before serving.

 

Step by step:

1. Pre-heat the oven to 35

2. Line a standard sized muffin tin with paper liners.In a large bowl whisk together the dry cupcake ingredients: sugar, flour, cocoa, baking powder, baking soda, and salt.

3. Add the egg, milk, vegetable oil, and vanilla and beat on medium for about 2 minutes.Set the mixer aside and slowly pour and stir in the boiling water until it’s completely combined and smooth.Spoon the mixture into the prepared muffin cups placing ONLY 2 TABLESPOONS of batter in the bottom of each cupcake liner.

4. Bake for about 10 - 12 minutes. A pick inserted into the center will come out clean.

5. Let the cupcakes cool completely.Set the ice cream out to soften. You don't want it to be soupy but it definitely needs to be soft. Stir the ice cream if it helps.Spoon the soft ice cream over the cooled cake, filling the cupcake liners all the way to the top.

6. Place the cupcakes in the freezer as you go so you don't have a melty ice cream mess. It will also help them to keep their shape.To make the chocolate buttercream, beat the butter for a minute until it’s fluffy. Sift in the powdered sugar ½ cup at a time, beating a little in between each addition. Sift in the cocoa powder and beat until it’s combined.

7. Add the salt, vanilla, and 2 tablespoons of the heavy cream. Continue mixing until smooth.

8. Add the last 2 tablespoons of heavy cream, more if needed, to reach the desired consistency.Frost the cupcakes however you like-- I chose to pipe the buttercream in little tufts on top of the ice cream because IT CAN BE TRICKY TO GET THE FROSTING TO STICK TO THE COLD ICE CREAM. Do whatever works for you. And when in doubt, add more sprinkles.

9. Add sprinkles!! Re-freeze. The ice cream will take at least 2 hours to set up again so allow yourself the time before serving.

Nutrition Information:

covered percent of daily need

 

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