See this cupcake? It’s not a regular cupcake you know. Sure, it looks like your run of the mill cupcake but don’t be fooled – it’s not! For starters you can eat the wrapper! Yup, that’s right, no need to peel this baby – just bite straight in! But be careful – this could get messy. These cupcakes can’t be left out on one of those fancy dancy cupcake stands for long. You wanna know why? Because they’ll melt! That’s because these cupcakes are made with ice cream! Yes that’s correct, there’s ice cream inside so you’ll have to eat these quickly before the summer heat gobbles them up instead.
These ice cream cupcakes are the ultimate chocolate indulgence. Crunchy chocolate shell + Chocolate Cake + Chocolate Fudge Brownie Ice Cream + Chocolate Frosting = the perfect summertime treat!
To make these “cool” ice cream cupcakes you’ll need some silicone baking cups, some chocolate candy melts, a few cupcakes or a thin sheet cake, your favourite ice cream, and some icing.
Ice Cream Cupcakes
Chocolate Candy Melts
Cupcakes or a thin cake
Ice Cream (softened)
1. Melt the candy melts, and coat the inside of each silicone baking cup with a thick layer of chocolate so that you can’t see any light through the chocolate when you hold the silicone baking cup up to the light. I used a silicone pastry brush, but a regular (new) paint brush or even a tea spoon would work just fine. Put the chocolate coated silicone baking cups in the fridge to chill. Once set very carefully peel the silicone cup away from the chocolate and pop the chocolate shell out.
2. Now for the cake bit – if your using cupcakes, cut the cupcake in half so you have a top and bottom half. If your using a regular cake make sure it’s not too thick (approx 3/4″ thick). Using a cookie cutter or knife, cut out a circle of cake and fit it into the bottom of the chocolate cup.
3. Take your favourite ice cream (let if soften up a bit) and spoon it on top of the cake until it fills the remainder of the chocolate cup and put them back in the freezer to re-set.
4. Once the ice cream has re-frozen and is no longer soft, pipe a big swirl of frosting on top. Serve immediately, or freeze until ready to serve.