Ice Cream Cupcakes

I wanted to make something a little special for my sisters, besides cheesecake (typically their request). So while I was getting ice cream and a malt shake at Graeter’s I saw these lovely pre-made ice cream shaped cupcakes. I got 2 flavors of ice cream, mint chocolate chip/Jessica’s favorite, and java/Ruya and I’s favorite. Got home, and went straight to the kitchen. I went for layers: cake, ice cream, ganache, garnish.

You can use whatever flavor ice cream you like. The recipe below is for a mint chip chocolate cupcake, we topped with mini oreos, but you could use thin mint cookies or Ande’s mint chips! We also made 1/2 the cupcakes with java ice cream, peanut butter chocolate ganache, and crushed mini oreos. Use whatever flavor combo you like for your ice cream and garnish!

Mint Chip Ice Cream Cupcakes – 24 cupcakes
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1/3 cup heavy cream
1/2 cup butter, melted
3/4 cup milk chocolate chips
1/2 gallon mint chip ice cream
Mini oreos, crushed, reserved for garnish

Preheat the oven to 350 degrees F.

In a large bowl, whisk egg and sugar until smooth. Add milk, cream, butter and vanilla, and mix until combined. In a separate bowl sift dry ingredients together, and add to wet mixture. Mix until batter is smooth, then fold in chocolate chips. Line a muffin tin with liners and spoon 1-1/2 teaspoons of batter into each cup. Bake for 8-10 minutes. Let cupcakes cool completely. Remove ice cream from freezer to soften.

Using a spatula, quickly but somewhat neatly spread ice cream on top of the cooled cupcakes and into a little mound. Freeze for at least 2 hours. Follow recipe below for Chocolate Ganache.

Chocolate Ganache – topping for 24 cupcakes
3/4 cup heavy cream
8.5 ounces milk chocolate, chopped

Heat the heavy cream in a saucepan over medium heat, just until bubbles form on the sides. Remove from heat and stir in chocolate, continuously stirring until ganache is smooth and comes together. Let cool for 10-15 minutes before spooning on cupcakes.

Remove the cupcakes from the freezer and spoon ganache over top of each quickly, immediately topping with a sprinkle of mini oreos. Freeze for another 30 minutes then serve!

*These can be stored in a well sealed freezer bag, for up to 2 weeks, remove from freezer, let sit for 5-10 minutes and serve.

For the java pb variation: I used 12 cupcakes, topped with java ice cream, pb ganache (add 1/2 cup pb to chocolate gnache when you stir in the chocolate) , and top with crushed oreos.

Happy Cooking! Bon Appetit!

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