Kids and other sweet-tooths will love these rich chocolate ice cream cupcakes: chocolate cake topped with cookies and ice cream, whipped cream and an Oreo cookie. Make a big batch for a birthday around the pool!
- Yield: About 18 cupcakes
- Difficulty: Average
- Total: 1 h 5 min + about 3 h cooling
- active: 50 minutes
For the cupcakes:
- 1 cup all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 2 teaspoons of yeast
- 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 ice cream, slightly softened
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons of sugar
- 1 teaspoon vanilla extract
- 18 to 20 Oreo cookies
- Preheat the oven to 325°F. Line 18 to 20 standard muffin cups with paper cups.
- To make the cake, sift the flour, cocoa and baking powder into a bowl. Whisk sugar and salt. In another bowl, whisk together
- 3⁄4 cup warm water, egg, oil and vanilla until blended. Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be very thick. Spoon 1 tablespoon batter into each muffin cup, dividing it evenly. You should have 18 to 20. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 10 minutes. Let cool for 5 minutes in the pan on a wire rack, then place the muffin cups on the wire rack and let cool completely.
- Return cupcakes to cooled muffin tins. Put the ice cream in a bowl and stir with a large metal spoon to soften the ice cream until it is spreadable (make sure it doesn’t get too soft and chewy). Drop a big dollop of ice cream on top of each cupcake, fill the cup and spread it in an even layer. Cover with plastic wrap and freeze until firm, about 2 hours.
- In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla at medium speed until medium stiff peaks form.
- Pipe the whipped cream over the cupcakes, top each with a cookie and serve.