Chocolate Ice Cream Cupcakes
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Servings
12 -
Difficulty
Medium
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Active Time
1 hour 30 minutes
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Inactive Time
2 hours
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Total Time
3+ hours
Ingredients
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Belgian Chocolate Ice Cream
Chocolate Cupcakes:
2 cups of sugar
1 ¾ cups of all purpose flour
¾ cup cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
2 cartons Häagen-Dazs Belgian Chocolate or Vanilla ice cream
Chocolate Buttercream Icing:
1 cup of softened butter
3-1/2 cups powdered sugar
1/2 cup of unsweetened cocoa powder
3 tablespoons cream
1/4 teaspoons salt
2 teaspoons vanilla extract
Directions
01
Preheat oven to 350 degrees
02
In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
03
In another small bowl, combine the eggs, milk, vegetable oil, and vanilla and mix to combine.
04
With mixer on low speed, slowly add the wet ingredients to the dry ingredients and mix until combined.
05
Divide batter between cupcake pans lined with cupcake papers. Fill with 1/3 C batter.
06
Bake for 12-15 minutes, cool.
01
Place butter and powdered sugar and cocoa powder in a stand mixer and mix for 3-4 minutes. Start on low speed for the first minute and increase to medium speed for the rest of the time.
02
Add cream, salt and vanilla and mix well.
01
Remove cupcake tops with a knife.
02
Scoop out the center of cupcakes, careful not to remove too much.
03
Fill cavity with 2 tablespoons of Häagen-Dazs ice cream and place cupcake top back on top and place in freezer.
04
After allowing to refreeze (about 60 minutes) apply the icing to the top of the cupcakes using a knife or pastry bag and refreeze.
05
Keep cupcakes frozen until ready to serve.
