Chocolate cake

Ice cream cupcakes with chocolate cake and cookies and cream ice cream

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

Ingredients (17)

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


  1. Preheat the oven to 325°F. Line 18 to 20 standard muffin cups with paper cups.
  2. To make the cake, sift the flour, cocoa and baking powder into a bowl. Whisk sugar and salt. In another bowl, whisk together
  3. 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.
  4. 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.
  5. 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.
  6. Pipe the whipped cream over the cupcakes, top each with a cookie and serve.

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