recipe wednesday… brownie bottom ice cream cupcakes. yes please

16 Feb

i don’t know about you, but i can speak for cdog, myself and many close to me, cupcakes are a delicious little piece of awesome. i found this recipe a while ago, and it’s just been sitting in my queue as a draft. well that is ending soon. i am going to make these, and they are going to be delicious. i mean, how can you say no to these little nuggets of heaven?

(i’m not sure if i can do the whole chocolate ganache and homemade whipped cream, but never say never, right justin bieber?)

This recipe comes from Joy the Baker blog:

Brownie Bottom Ice Cream Cupcakes

You’ll need:

24 foil cupcake liners

Brownie Batter

1/2 gallon of your favorite ice cream flavor.  I chose Coffee Ice Cream

An ice cream scooper, small spoon, and warm water

A freezer

Chocolate Ganache

Whipped Cream

Here’s the Step by Step Situation:

First make the brownie batter.  Line two cupcake pans with the foil cupcake liners.  Into each cupcake liner, scoop 1 Tablespoon of brownie batter.  Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.

Let the brownies cool in the cupcake pans to room temperature.  Once cool, place in the freezer (still in the cupcake pans) for 30 minutes.  When you place the cupcake pans in the freezer, remove the ice  cream you’re using and place in the refrigerator to soften.

When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer.  Remove the ice cream from the fridge.  Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan.  The cupcake pan will help the Ice Cream Cupcake hold its shape.  You may need to rinse the scooper under hot water in between scoops for easy portioning.  Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.

Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour.  In this time you can make the chocolate ganache and whipped cream.  Let the ganache come to just around room temperature, and let the whip cream rest in the fridge until serving time.

Once the cupcakes are refrozen and nice and firm, remove from the freezer and top with a teaspoon of chocolate ganache.  Smooth over the cupcake.  Return once again to the freezer.

To serve, remove the cupcakes from the freezer about 5 minutes before you’d life to serve them.  Finish with a dollop of whipped cream and serve.  Carefully peel the foil from the cupcake and enjoy… with napkins.  Yum!

Chocolate Ganache

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl.  Bring cream to a simmer in a small heavy saucepan.  Pour cream evenly over chocolate.  Let stand for one minute to soften, then stir until smooth.  If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.  Scoop by the teaspoon full onto the ice cream cupcakes.  Spread and refreeze until ready to serve.

Sweetened Whipped Cream

3/4 cup heavy cream

2 Tablespoons powdered sugar

dash of vanilla extract

Whip heavy cream for 3 minutes.  Add powdered sugar and vanilla extract and continue to whip until thick whipped cream forms.  Dollop onto Ice Cream Cupcakes just before serving.

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