Desserts

Easy Peasy Ice Cream Cupcakes

60

My mother's best friend always had Mint Chocolate Chip Ice Cream Cakes at her childhood birthday parties. This year, it was our responsibility to provide the cake, but we couldn't swing the price, so I whipped up this recipe to solve our dilemma! I was constrained by the preferences of the birthday girl, but rest assured, I'll be trying this with all sorts of toppings and ice cream flavors.

24
10 tablespoons unsalted butter ( You may also use salted butter. )
1 1/4 cups sugar
7/8 cup unsweetened cocoa powder ( high-quality natural (that's 3/4 cup plus 2 tablespoons for us mortals) )
1/4 teaspoon salt ( Omit if using salted butter )
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
1 Half-Gallon of Mint Chocolate Chip Ice Cream (or your favorite flavor)
1 Box Thin Mints or Thin Mint-Like Cookies
Plastic Wrap
12-24 Baking Cups
Preheat the oven to 325 degrees, making sure that there is a rack in the bottom third. Place baking cups into two cupcake tins. Combine the butter, sugar, cocoa, and salt (if using unsalted butter) in a medium heatproof bowl. In either the microwave or a double broiler, stir occasionally until the butter is completely melted, the mixture is just a little gritty and the mixture is warm, but not hot. If the mixture gets too hot, allow to cool to warm before continuing. Stir in the vanilla. Add the eggs one at a time, mixing in each until fully incorporated. Add the flour and stir until flour is fully incorporated. Continue stirring until the batter becomes thick and smooth. At this point, the mixture should be easy to cleanly scrape from the bowl with a spatula. Spoon batter into baking cups until each cup is about half-full. Continue until all batter is used. Bake until a toothpick or cake tester stuck into the center comes out slightly moist. All of the butter should be fully absorbed, not resting on the top, about 20-30 minutes depending on your oven. Watch it closely after 20 minutes because the butter is absorbed quickly! Chill in freezer for at least two hours. After brownies are completely chilled, remove one tray of brownies from the freezer. Working very quickly, use a small scoop to top brownies with ice cream. When all of the brownies have been topped, grab a small piece of plastic wrap and use your hands to pack the ice cream into the cups. After completing the entire tray, put a thin mint on top of each cupcake and gently press it into the ice cream. Put first tray back in freezer and repeat steps with second tray. If it's particularly hot out, you may have to place the cupcakes in the freezer between each step. Keep trays in the freezer until party time.
Nutritions

Calories
952

Sodium
872mg
36% DV

Fat
93g
144% DV

Protein
3g
6% DV

Carbs
15g
5% DV

Fiber
2g
10% DV

I love baking just about anything with pumpkin, however I have never been a huge fan of pumpkin pie because I don’t love pie crust. These Pumpkin Pie Cupcakes are the perfect pumpkin treat because they have all the flavor of pumpkin pie but you don’t have to worry about dealing with pie crust. What ...

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