This is from 500 Cupcakes. The ice cream makes these cupcakes deliciously moist. I used vanilla ice cream so you can see the centre, but virtually any flavour would work: chocolate, vanilla, caramel, coffee – you could even do a batch with different ice cream flavours, turning them into a sort of lucky dip of what you get.
This recipe makes approximately 18 cupcakes.
Ingredients – cupcakes
• 225g / 8oz butter, softened
• 1 cup sugar
• 2 cups self-raising flour
• 4 tablespoons cocoa
• 1 teaspoon baking powder
• 4 eggs
• 1 teaspoon vanilla essence
Ingredients – filling and glaze
• 175g ice cream (approximately)
• 100g plain chocolate chips
• 75ml whipping cream
• Preheat the oven to 175°C / 350°F.
• Combine all the cupcake ingredients in a bowl and beat with an electric whisk until smooth and creamy (you may want to mix them with a wooden spoon first to avoid flour flying everywhere).
• Spoon the batter into prepared baking cases in muffin tins, and bake for 20 minutes.
• When cooked, remove from the oven and leave to cool for five minutes before transferring to a cake rack.
• When cool, slice the tops of the cupcakes horizontally and spoon a little softened ice cream into the gap. Place the top back on the cupcake and place in the freezer.
• Prepare the glaze by melting the chocolate over a pan of simmering water, stirring until completely melted. Remove from the heat and add the cream, stirring until well combined.
• Allow it to cool slightly, then spoon over the cupcakes (the glaze also helps to seal the cupcake top). Return to the freezer to set.
Move the cupcakes from the freezer to the refrigerator about 30 minutes before serving. The cupcakes can be kept frozen in an airtight container for up to 3 months.