Description
These Ultimate Ice Cream Chocolate Cupcakes are a delightful treat combining rich, moist chocolate cupcakes filled with your favorite ice cream flavor and topped with whipped cream. Perfect for celebrations or a special dessert, these cupcakes blend the comforting taste of classic chocolate cake with the refreshing creaminess of ice cream, offering a fun and indulgent dessert experience.
Ingredients
Scale
Cupcake Batter
- 3/4 cup all-purpose flour
- 6 tbsp natural unsweetened cocoa powder
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup + 2 tbsp milk
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Filling and Topping
- Ice cream (any flavor), softened
- 1 1/2 cups heavy whipping cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
- Cream Wet Ingredients: In a separate large bowl, beat the softened unsalted butter, vegetable oil, sugar, and vanilla extract until the mixture turns light and fluffy. Then, add the eggs one at a time, beating well after each addition to incorporate air and create a smooth batter.
- Combine Ingredients: Gradually mix the dry ingredients into the wet ingredients alternately with the milk, starting and ending with the dry ingredients. Mix just until combined to keep the cupcakes tender.
- Fill Cupcake Liners and Bake: Spoon the batter into the lined cupcake pan, filling each liner about three-quarters full to allow room for rising. Bake in the preheated oven for 15 to 17 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Hollow: Allow the cupcakes to cool completely in the pan before gently removing the centers with a small spoon or cupcake corer to create space for the ice cream filling.
- Fill with Ice Cream: Soften the ice cream at room temperature for a few minutes, then fill the hollowed centers of each cupcake generously with the ice cream of your choice. Return to the refrigerator to firm up if needed.
- Whip Cream Topping: Whip the heavy whipping cream until stiff peaks form and pipe or spread onto the filled cupcakes for an elegant finish.
Notes
- Make sure cupcakes are completely cooled before filling to prevent ice cream from melting too quickly.
- Use ice cream that is soft but not melted for easy filling.
- You can customize the ice cream flavor to suit your preference or theme.
- Chill cupcakes after filling to help ice cream set well before serving.
- For a decorative touch, add chocolate shavings or sprinkles on top of the whipped cream.
