Bring on the heat.
Because now… I can handle it.
Eh. Sorta. I mean I probably will still complain quite a bit but I have ice cream. So who cares?
Remember last summer when I made some chocolate/peanut butter/coffee ice cream cupcakes? I know. Such a mouthful.
Ugh! They were so good.
That combination makes me crazy because even back before I liked coffee, I always freaking LOVED coffee ice cream. Very weird, right? But there was constantly a gallon in my grandma’s freezer and not only does it remind me of her, I truly enjoyed it. Then later I discovered that mud pie mojo combo at Cold Stone… which was seriously made just for me. I know it.
Well. Needless to say, I had some high expectations.
I used a brownie base, some coconut gelato, coconut whipped cream and tons of sprinkles. I can’t even describe what happens when the ice cream starts to melt into that brownie layer. It’s much denser than last year’s version considering it’s a brownie – not fluffy cake – so bring on the fudge. It’s insane.
The only downfall about ice cream cupcakes (in my opinion) is that they need to stay in the freezer and melt a little too quickly for my liking. Which I guess really doesn’t mean a darn thing since I am the queen of impatience. The good news is that the coconut whipped cream seems to hold up well when frozen. So right there is another reason to make it all the time.
No really. All the time.
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 1/2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 ounces high-quality milk chocolate, melted
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup chocolate chips/chunks
1/2 gallon of coconut ice cream
1 batch of coconut whipped cream
sprinkles + toasted coconut for topping
Preheat oven to 350 degrees F. Line a muffin tin with liners and lightly spray with nonstick spray.
In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Stir in oil and melted chocolate. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Add about 2 tablespoons of brownie batter to the bottom of each cupcake liner. Bake for 8-10 minutes, or until batter is just set. Notice I slightly underbaked mine so they were still a bink sunk in the centers. Remove and let cool completely.
Once cool, remove ice cream from the freezer and let it get slightly soft. Add a scoop on top of each brownie cup, molding it and smoothing it out with a spoon. Place in the freezer for 2-4 hours.
Prepare a batch of coconut whipped cream. When ready to serve, remove cupcakes and immediately add whipped cream on top. Garnish with sprinkles and coconut. You can place back in the freezer or serve right away.
[adapted from these ice cream cupcakes]
Can you even take that?!