Brownie Bottom Ice Cream Cupcakes
Written by joythebaker on April 24, 2009 – 9:19 am -
My favorite part of my sixth grade history text books were not the pictures. Oooooh no… too easy. I loved the little timelines at the end of a lesson, the kind of timeline that so neatly wrapped up the life and struggles of so many people. Distill the entire American Civil Rights Movement into a timeline. The progression of people and actions becomes so tidy and clear. Aaah, thanks for the timeline.
I sometimes like to think of my life in timeline form. I pick a theme and timeline it out in my head. Yes, this happens.
Let’s timeline out my favorite ice cream flavors from the 1980’s to the present. Not nearly as socially crucial as civil rights, but still somehow important.
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{ 1983- Strawberry Ice Cream is the only flavor in my world} {1987- Whoa! Bubble Gum in ice cream!? Yes. Want!} {1990- Rocky Road is the only way to go} {1994- Is it still Mint Chocolate Chip if it’s not green? I say yes!} {1999- Cherry Garcia, will you marry me?} {2005- Going retro with Rainbow Sherbet, success! {2009- Enjoying the clever stylings of Brownie Bottom Coffee Ice Cream Cupcakes. Consider them little cups of perfect fun right from the freezer. For reals.}
Now that I can check “make an ice cream timeline” off my list of things to do today, let’s talk Ice Cream Cupcakes. Yes. Yes! Yes!!
I’ve made Ice Cream Cupcakes before. They were deliciously bite-sized and made of Mint Chocolate Chip Ice Cream. This time around, Ice Cream Cupcakes have grown in size and matured in flavor. Combine chewy chocolate brownies with coffee ice cream, chocolate ganache and whipped cream. What a fine world it is. Summer is sneaking up on us, and here’s what we’re gonna do about it.
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!
Fudgy Brownie Bottoms
Bon Appetit October 1991
- 3/4 cups all purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 2 large eggs plus one egg yolk
- 1 1/8 cups sugar
- 1 teaspoons vanilla
Preheat oven to 350°F. Line two cupcake pans with foil cupcake liners. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler. Heat until melted and smooth. Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Scoop 1 Tablespoon of batter into each foil liner. Bake until toothpick inserted into center comes out with moist crumbs attached, about 6 to 8 minutes. Cool to room temperature, then place in the freezer for 30 minutes before scooping the ice cream on top.
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.
Tags: brownie, chocolate ganache, coffee, ice cream cupcakes, recipe, summer, whipped cream
Posted in Creamy, Cupcakes, Frozen, In the Kitchen, Recipes, Thoughts | 79 Comments »
Are you this hyper in real life?
Talk about a treat! YUM!
These look absolutely fabulous, and I am going to make them asap. BTW, since you’re here in LA…try Dr. Bob’s ice cream, any chocolate flavor as they’re all made with Sharfen Berger. I like chocolate-chocolate chip. I know you can find it at Surfa’s, Vicente Foods and Bay Cities Deli…and please let me know what you think.
I’m so busted! Reading this at bedtime is illegal in my part of the woods.
I knew that I shouldn’t. I tried not to do it! I tied my hands behind my back, but my little piggies found their way to the keyboard. They flew across the keys and, Voila!, here I was……
or so I am:
Tempted by sweets, and look at these beauties!!!!
These are not street legal. Simply said.
Lovin the timeline, and I’m glad to see rainbow sherbet made the list! The cupcakes look so perfect for the weather we’ve been having. How creative!
These look fabulous! Brownies, ice cream, ganache AND whipped cream…what more could you ask for?
Your site is too much fun! I love checking it daily to see if you’ve got some new eye candy up.
Happy Monday!
Love this idea. I am so stealing this and giving you all the credit!!!
Sounds fantastic!
I happened to stumble upon your website today for the first time and I am so glad I found you! These look absolutely amazing! Look forward to reading future blogs!
Hi Joy,
I made these last night (used homemade butterscotch ice cream for some and mint-chip for the rest) and they are so good! I may post about them and would like to call them Joy Cupcakes, if that’s okay with you…
mmmmmmm….yuummmmmyyy! I’m thinking peanut butter ice cream. And now I am drooling!
[...] Brownie Bottom Ice Cream Cupcakes at JoyTheBaker.com [...]
my son has been wanting ice cream cake for his birthday celebration at school this month, I’m totally making these (instead of buying a pre-made one). And cupcake portions are perfect for kids rather than cutting a big cake, and portioning out slices to kids (NO! I wanted that one.)
thanks for solving this for me!
Mmmm. Mmmm. Those look so yummy. If I made them, I would use dark chocolate chips…
Joy the baker—These are bloody fantastic! I made them today with my friend and we couldn’t decide on a type of icecream so we each did a pint of ben and jerry’s in our preferred flavors!
that sounds amazing. Im going to try some of your recipes this weekend, ill let you know how they turn out!
[...] Source: adapted from Joy the Baker [...]
wow! Now i got to try them out, i just gotta!
I made these a couple of days ago with mint chocolate chip ice cream. What a surprise hit. Well…I guess that shouldn’t be too shocking with the list of ingredients.
These are amazing!
I made them for a school project and I got an A+!
Looking for someone to make about 230 of these for a wedding as an alternative to traditional wedding cake. The wedding will be in Irvine, Ca at the Strawberry Farm. Any suggestions?
I just had a quick question about you ice cream cupcakes that look amazing. Didn’t your cake get hard? What type of cake mix did you use?email me at edith_412ac@yahoo.com thanx
these look and sound so delish…. can’t wait to try them. they’re on the top of my to do list.
just had an idea too, might do it with Baileys Ice Cream… yum!
[...] Brownie Bottom Ice Cream Cupcakes @ Joy the Baker [...]
[...] just made some mint chocolate chip ice cream and used it for brownie bottom cupcakes with Joy the Baker’s instructions. They were tasty, and now I know ganache sounds fancy but is actually really [...]
I’m gonna make these for my little sister’s pool party this weekend, but I’m gonna go with vanilla ice cream and top with chocolate fudge sauce. So excited!
I was looking for something ‘cool’ to make my other half as a treat as he just started a new job and being Spring here in Australia it was a really warm day…This recipe was simple and I chose Nepolitan ice-cream so there was a variety of ice-cream flavours amongst the batch and let’s admit, chocolate bottom with strawberry or vanilla go lovely…and chocolate on chocolate????? Need I say more. I will take a photo of them and post them on my site for people to see who have an interest..