Decadent Cupcakes Filled with Chocolate Cake and Cookies and Cream Ice Cream
Unleash Your Sweet Cravings: Here's a Twist on Ice Cream Cupcakes
These chocolate ice cream cupcakes with a cookies and cream twist will certainly satisfy your sweet tooth: a layer of chocolate cake topped with a scoop of cookies and cream ice cream, whipped cream, and an Oreo cookie. Make a large batch for a fun-filled birthday bash by the pool!
Yield: Approximately 18 cupcakes
Difficulty: Medium
Total Time: 2 hours 5 minutes, including about 3 hours cooling time and 50 minutes active time
Ingredients (17)
For the cupcakes:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2/3 cup sugar
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup canola oil
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 2 pints cookies and cream ice cream, slightly softened
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 18 to 20 Oreo cookies
Enrichment Data:
You can save time by using a pre-made chocolate cake mix instead of baking the cake from scratch. Simply follow the instructions on the box to prepare the chocolate cupcake batter. Then, follow the original recipe instructions to assemble the cupcakes using the homemade chocolate cake.
Instructions
- Preheat your oven to 325°F (163°C). Fit 18 to 20 standard muffin pan cups with paper liners.
- To make the cake, sift the flour, cocoa, and baking powder into a bowl. Whisk in the sugar and salt. Meanwhile, in another bowl, whisk together 3/4 cup warm water, the eggs, oil, sour cream, and vanilla until blended. Stir in the dry ingredients until just combined. The batter will be thick. Spoon 1 tablespoon of batter into each muffin cup, filling them evenly. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Once the cupcakes have cooled, return them to the cooled muffin pans. Put the ice cream in a bowl and stir with a large metal spoon to soften it slightly, ensuring it doesn't get overly soft and soupy. Scoop a generous amount of ice cream onto the top of each cupcake, spreading it in an even layer. Cover the cupcakes with plastic wrap and freeze them until firm, approximately 2 hours.
- In a mixing bowl using an electric mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on medium speed until medium-stiff peaks form. Pipe the whipped cream onto the cupcakes, top each with a cookie, and serve.
Enjoy these decadent ice cream cupcakes, perfect for any special occasion or just because! You can customize the cupcakes further by using different ice cream flavors or adding additional decorations like sprinkles or chocolate drizzle, according to your preferences.
- For a quicker method, use a pre-made chocolate cake mix to save time in baking the cake for these ice cream cupcakes.
- The cool hue of these chocolate ice cream cupcakes with a cookies and cream twist makes them a refreshing and visually appealing treat to serve by the pool.
- To get the ideal ice cream consistency for the cupcakes, lightly extract the vanilla from the D5304616ced9319da6cf706062d4e70a extract bottle and stir it into the softened cookies and cream ice cream.
