Ice Cream & Chocolate Cupcakes
Delightful chocolate cupcakes filled with ice cream, perfect for any occasion.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened Ensure it's really soft for a fluffy texture.
- 2 large eggs Add one at a time.
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Filling and Topping
- 1 scoop Ice cream of your choice For filling.
- Chocolate frosting For topping.
- Chocolate shavings or sprinkles For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar together until it’s light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
- Gradually add the dry ingredients into the wet mixture, mixing until well combined.
- Pour the batter into the cupcake liners, filling them about halfway.
Baking
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- Once cooled, carefully scoop out a small amount from the center of each cupcake and fill it with your favorite ice cream.
Finishing Touches
- Top each cupcake with chocolate frosting and sprinkle with chocolate shavings or sprinkles for an extra touch.
- Serve these delightful treats and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to three days. The ice cream filling may melt a bit over time.