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living the sweet life

Mint Chocolate Chip Ice Cream Cupcakes

I’m not sure where all of you are, but where I live? It’s. Been. Hot.

Miserable. 90-100 degrees and humid. So gross. You walk outside and your face melts off. Literally. For the past month it’s been like this off and on. It’s heat wave after heat wave, to the point where I’m not quite sure if it’s just one huge wave or tons of little ones with no relief. And when you finally think it’s going to stay in the mid 80s, the temperature shoots back up the next day. It’s so indecisive. Like this week – back to the mid 80s. But for how long? I don’t know.

The only way to combat this: Don’t turn on your oven, crank the AC, and eat lots of ice cream.

I’ve failed (sort of). My oven has been on quite a bit, the AC is on but not cranked, and I haven’t eaten nearly enough ice cream. But that’s okay because I made these cupcakes after being inspired by How Sweet It Is. Cupcakes and ice cream combined? Best combo ever.

The cold cupcake and ice cream is a wonderful way to get something sweet and baked in without having to eat something hot. Turning your oven on on days like we’ve been having recently isn’t fun. It just gets really hot in the kitchen. But I do it anyway. Call me stubborn.

If you share these with your friends, make them come to you. Driving 25 minutes in 95 degree heat, despite these being frozen all the way through when you leave, will lead to some soupy ice cream cupcakes (which refreezed great) when you get to your destination. Not that I know this from experience or anything.
Mint Chocolate Chip Ice Cream Cupcakes
makes 24 cupcakes

1 1/8 cups all purpose flour

1/4 cup cocoa powder

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

1/3 cup heavy cream

1/2 cup butter, melted

3/4 cup milk chocolate chips

1/2 gallon mint chocolate chip ice cream

Preheat oven to 350 degrees F. Remove ice cream from freezer to soften so that you can easily scoop it, but not so long that it’s turned soupy.

In a large mixing bowl, whisk the egg and sugar together until smooth and no lumps remain. Add the milk, heavy cream, butter, and vanilla and mix until combined. Sift the flour, cocoa powder, baking soda, and salt together and add to the wet mixture. Mix everything together until the batter is smooth, then fold in chocolate chips.

Line a muffin tin with liners and spoon 1 1/2-2 tablespoons of batter into each cup (so that it’s not more than 1/2 full). Bake for 8-10 minutes. Let them cool completely (or you can stick the cupcakes into the freezer so they cool faster, which is what I did).

Use a spoon and quickly spread the ice cream on top of the cupcakes into a little mound as neatly as you can. Repeat with each cupcake and freeze for at least 1-2 hours.

Notes:

1. The original recipe called for a ganache on top, but I decided against it. Feel free to top it with a nice thick chocolate ganache.

2. As you put the ice cream on the cupcakes, stick them in the freezer. Do not wait until you’re done with all of them.

3. If the ice cream is getting too soft, stick it back in the freezer for a few minutes and then continue.

[adapted from How Sweet Eats]



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