It’s best to move these cupcakes from the freezer to refrigerator 30 minutes before serving.
Courtesy of "500 Cupcakes" by Fergal Connolly (Sellers Publishing) All Rights Reserved.
|1 cup (2 sticks) sweet butter, softened||1 tsp vanilla extract|
|1 cup superfine sugar||1 cup chocolate ice cream (for filling)|
|1.5 cups self-rising flour||1/2 cup semisweet chocolate chips (for glaze)|
|4 tbsp Dutch-process cocoa powder||1/3 cup heavy cream (for glaze)|
Preheat the oven to 350° F (175° C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric beater until smooth and creamy, about 2 to 3 minutes.
Spoon the batter into the cups. Bake for 20 minutes.
Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
When cool, slice the cupcakes horizontally and spread a little softened ice cream on the bottom slice. Place the top back on the cupcake and freeze.
Prepare the glaze by melting the chocolate in a double boiler, or a medium bowl over a pan of simmering water, stirring until completely melted. Remove from the heat. Add the cream and stir until well combined. Cool slightly and spoon over the cupcakes.
Return to the freezer to set.
Freeze in an airtight container for up to 3 months.
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