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Chocolate Ice Cream Cupcakes

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

Servings

the number 12

Difficulty

vertical image divided in to 3 parts with 2 filled in representing medium difficulty for recipe

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.

 

cupcake mix in bowl with whisk

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.

 

cupcake batter in baking pan

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.

 

cupcake batter on whisk attachment

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.

 

spoon with ice cream placed in cupcake

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.

 

iced cupcakes with ice cream pack