Icecream cupcakes
Preparation time: 15 min Cooking time: 20 minYield: 12 cupcakes
Ingredients
Cupcakes:- 250 g butter (2 sticks)
- 250 g sugar (1 and 1/8 cups)
- 4 eggs
- 1 tsp baking powder
- 1 pinch of salt
- 250 g flour (2 and 1/4 cups)
- 12 flat bottom icecream cones
- 500 ml heavy cream (2 cups)
- 250 g dark chocolate (9 oz)
- 100 g sugar (1/2 cup)
Preparación
- Preheat oven to 350º F and line a baking tray with paper parchment.
- In a large bowl, place sugar and butter (room temperature) and beat until light and fluffy
- Add eggs, one at a time, until well integrated
- Add flour, baking powder and salt, and mix until combined
- Distribute cake batter among 12 icecream cones, and bake for about 20 minutes
- Let them cool on a wire rack. You might store them overnight in an airtight container
- To prepare the chocolate frosting, bring sugar and cream to boil. Remove from heat, and add chopped chocolate.
- Let it rest for a few minutes, and stir until completely melted. Place in the fridge for at least 12 hours
- Next day, beat chocolate cream on high speed until light and fluffly. Using a piping bag, pipe in circular motion to create a soft serve ice cream effect with the chocolate whipped cream. Add some sprinkles to decorate if desired. Keep in the fridge until consumption
NOTES:
- Use a piping bag to distribute cake batter among icecream cones easily
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