Ice Cream Cupcakes with Chocolate Cake and Cookies and Cream Ice Cream

Nov 13, 2018Cookies Recipes


Ice Cream Cupcakes with Chocolate Cake and Cookies and Cream Ice Cream Recipe – Chowhound


















Ice Cream Cupcakes with Chocolate Cake and Cookies and Cream Ice Cream




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Ingredients (17)

For the cupcakes:

  • 1 cup all-purpose flour
  • 1⁄4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder

  • 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 cream ice cream, slightly softened

For the whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 18 to 20 Oreo cookies

Nutritional Information

  • Calories510
  • Fat30.24g
  • Saturated fat12.89g
  • Trans fat0.04g
  • Carbs57.24g
  • Fiber1.2g
  • Sugar20.72g
  • Protein6.17g
  • Cholesterol83.49mg
  • Sodium304.1mg

Kids and other sweets junkies will love these these rich chocolate ice cream cupcakes: chocolate cake topped with cookies and cream ice cream, whipped cream, and an Oreo cookie. Make a big batch for a birthday party around the pool!

Instructions

  1. 1Preheat the oven to 325°F. Line 18 to 20 standard muffin pan with paper liners.
  2. 2To make the cake, sift the flour, cocoa, and baking powder into a bowl. Whisk in the sugar and salt. In another bowl, whisk together 
3⁄4 cup warm water, the egg, oil, and vanilla until blended. Pour the wet ingredients into the dry ingredients and stir just until blended. The batter will be very thick. Spoon 1 tablespoon of batter into each muffin cup, dividing it evenly. You should have 18 to 20. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes. Let cool for 5 minutes in the pan on a wire rack, then remove the muffin cups to the wire rack and let cool completely.
  3. 3Return the cupcakes to the cooled muffin pans. Put the ice cream in a bowl and stir with a large metal spoon to soften the ice cream until spreadable (make sure it doesn’t get overly soft and soupy). Drop a big spoonful of the ice cream over the top of each cupcake, filling the cup and spreading it in an even layer. http://www.chowhound.com/Cover with plastic wrap and freeze until firm, about 2 hours.
  4. 4In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla on medium speed until medium-stiff peaks form.
  5. 5Pipe the whipped cream onto the cupcakes, top each with a cookie, and serve.http://www.chowhound.com/

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