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Chocolate Ice Cream Cupcakes

Decadent chocolate cake filled with smooth ice cream and topped with rich fudge icing.

Servings

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Difficulty

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Medium

Active Time

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90 Minutes

Inactive Time

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2 Hours

Total Time

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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

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.

 

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.