Ice Cream Inspiration

Did you know that Cold Stone sells ice cream cupcakes?  They do.  Did you know that ice cream is my ultimate portion control weakness?  It is.  If you put this in front of me and left me alone, it would be gone when you came back.

Individual ice cream cupcakes, however, this is portion control I can live with.  Using Cold Stone as my inspiration, I created Black Bottom Ice Cream Cupcakes, a dessert that combines the sweet crunch of chocolate, creamy ice cream and and soft spongy cake!

I used a white cake mix (gasp), made with applesauce and egg whites, fat free strawberry ice cream, and semi-sweet chocolate chips.  The combinations of flavors are endless and I can’t wait to make different versions of these cupcakes.  They would be a perfect dessert for a child’s birthday party or for an adult like me who has no control around ice cream.

There are a few components to this recipe, but are really easy to make.

Start by making the “cake” of the cupcake; use a cookie dough scoop (about 2 tablespoons) to place batter into cupcake tins

The cupcakes are small so they will bake quickly, 8-10 minutes

While cupcakes are cooling, melt chocolate and coat the bottom of separate cupcake baking cups (1-2 tablespoons of chocolate each); freeze for about 10 minutes or until chocolate is hard

Meanwhile, remove ice cream from freezer to soften

When chocolate has hardened, scoop about a quarter of a cup of ice cream into each cup

Place cakes on top of ice cream and push down to secure

Cover with saran wrap and freeze cupcakes for at least one hour

Carefully unwrap frozen cupcake

Top with whipped cream

And jimmies (yes, that’s what I call them)

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Black Bottom Ice Cream Cupcakes

Ingredients:

1 Prepared white cake batter from 1 box mix
3 cups semi-sweet chocolate chips
1/2 gallon strawberry ice cream

Directions:

Pre-heat oven as directed on cake mix box
Prepare cake batter
Use a cookie dough scoop (about 2 tablespoons) to place batter into cupcake tins filled with paper cup holders or sprayed with cooking spray
Bake cake 8-10 minutes or until a knife comes out clean
While cupcakes are cooling, melt chocolate in the microwave or on the stove
Coat the bottom of separate cupcake baking cups with melted chocolate (about 1-2 tablespoons of chocolate each)
Freeze for about 10 minutes or until chocolate is hard
While chocolate is chilling, remove ice cream from freezer to soften
When chocolate has hardened, scoop about a quarter of a cup of ice cream into each cup
Place cakes on top of ice cream and push down to secure cupcakes
Cover cupcakes with saran wrap and freeze for at least one hour
Serve topped with whipped cream and jimmies

Notes:

If your freezer is not very cold, make sure to serve immediately or cupcakes will melt

You can control the ingredients and make them as light or as decadent as you’d like

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What is your favorite way to eat ice cream?