Directions
Step 1
For Chocolate Cupcakes: Preheat oven to 350F. In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another small bowl, combine eggs, milk, vegetable oil, vanilla, and mix to combine.
Chocolate Ice Cream Cupcakes
Decadent chocolate cake filled with smooth ice cream and topped with rich fudge icing.
Servings
Difficulty
Medium
Active Time
90 Minutes
Inactive Time
2 Hours
Total Time
3.5 Hours
Ingredients
Chocolate Cupcakes:
2 cartons Häagen-Dazs® Belgian Chocolate or Vanilla Ice Cream
2 cups of sugar
1-3/4 cups of all purpose flour
3/4 cup cocoa powder
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
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
Step 2
With a mixer on low speed, slowly add the wet ingredients to the dry ingredients and mix until combined. Divide the batter between the cupcake pans lined with cupcake papers. Fill 1/3 with cake batter. Bake for 12-15 minutes, cool.
Step 3
For Buttercream Icing: Place butter, powdered sugar, and cocoa powder in a stand mixer and mix for 3-4 minutes. Start on a low speed for the first minute and then increase to medium speed for the duration. Add cream, salt, vanilla, and mix well.
Step 4
Assembly: Remove cupcake tops with a knife. Scoop out the center of the cupcake, careful not to remove too much. Fill cavity with 2 tablespoons of Häagen-Dazs® ice cream and replace cupcake top. Freeze.
Step 5
After about 60 minutes in the freezer, apply the icing to the top of the cupcakes using a knife or pastry bag and refreeze. Keep cupcakes frozen until ready to serve.
