Ice cream is my favourite thing about summer.
I LIVE for a fresh, crunchy waffle cone heaped with scoops of cold, creamy ice cream. Soft serve is not for me. Give me hard, scooped ice cream crammed with bits of cookie dough and brownie swirls any day.
When I made these cupcakes, it was just a few days after my return from a blissful summer vacation back to the East Coast. My only vacay goals? Walk my favourite 10-km loop, watch a lot of HBO and eat ice cream every day. I sure am glad I accomplished the first goal, because I most definitely CRUSHED the ice cream one. Every day – and proud!
Of course, I was not as proud of myself the morning after the party I made these cupcakes for and found myself reaching for one in the throes of a sangria hangover. I can’t be trusted with cake, even with a pounding wine and sugar headache.
I was overjoyed by how this recipe turned out. It’s such a fun, festive addition to a summer get-together.
I’m not going to lie, it was a lot of planning and frosting and cleaning. But, I have to say the scooping method of frosting is a lot easier on the back than standing over a tray of cupcakes with a piping bag.
I also have to apologize for the lack of mid-cupcake prep images. I was in a bit of a rush and didn’t stop to photograph my work along the way. I’m hoping the long-ass recipe below does it justice, but if you’re confused at all or have any questions, please, please ask me in the comments. I love your comments!
I’m wishing you all the happiest, sugariest summer. Have ice cream (or ice cream cupcakes) every damn day if you wanna!
Ice Cream Cupcakes
Makes 36 mini cupcakes
- 2 cups flour
- 2 cups sugar
- 2/3 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 2/3 cup canola oil
- 2 tsp vanilla
- 1 cup of strong, cooled coffee
- Frosting (see below for full instructions)
- 1/3 cup of chocolate chips
- 1 tbsp coconut oil or shortening
- Pizzelle cookies cut into triangles (or chopped sugar cones)
- Preheat your oven to 350ºF. Line your cupcake tin with liners.
- Mix your dry ingredients in a separate bowl.
- Combine your eggs, milk, oil, vanilla and coffee with beaters or in a stand mixer. Add dry ingredients to wet 1/2 a cup at a time until the dry mix is empty and the batter is just combined, with no lumps.
- Fill each muffin cup 3/4 of the way up. Place in the oven and bake for 12-15 minutes until the tops of your cupcakes are springy and an inserted toothpick comes out clean. Set aside to cool.
- Prepare your basic vanilla buttercream. Separate into three bowls, one for cherry, one for mint chocolate and one for plain vanilla. Prepare your frosting according to the instructions below. Spread a small amount, around 1 tsp onto each cupcake to make the scoops of frosting stick.
- Freeze each bowl of frosting for 30 minutes to firm up. Using a cookie or small ice cream scoop, scoop up frozen ice cream and press into each cupcake. Place cupcakes in the fridge for 30 minutes to cool.
- Melt together coconut oil or shortening with chocolate chips in the microwave, spooning a small amount onto the top of each cooled cupcake. Press a pizzelle cookie piece into each cupcake and top with sprinkles if you wish before the chocolate cools. Store in the fridge until ready to serve! They will keep for three days refrigerated, but are best the first day.
- 3 cups powdered sugar
- 1/2 cup salted butter, room temperature
- 1 1/2 tsp vanilla extract
- 2-3 tbsp milk
For the Chocolate Mint:
- 1/3 of a batch of vanilla buttercream
1/2 tsp mint extract
1/4 cup mini chocolate chips
3 drops green food colouring
For the Cherry:
- 1/3 of a batch of vanilla buttercream
1/4 tsp almond extract (optional, but gives it more flavour)
2 tsp cherry juice
2 drops red food colouring
2 tbsp chopped maraschino cherries
Some full maraschino cherries for garnish
- Cream together butter, sugar, milk and vanilla. Add more milk if the frosting is too stiff. Depending on the type of frosting you’re making, separate into bowls and mix according to the instructions above. Refrigerate when complete for 30 minutes before topping with melted chocolate and garnishing with pizzelles. Return to fridge until ready to serve!