Frozen Food Friday

Brownie Bottom Ice Cream Cupcakes

I've helped celebrate several birthdays this week (including mine), so I thought these ice cream cupcakes were the perfect frozen food to make. You get cake AND ice cream all in one little cupcake. You could pair any ice cream flavor with the brownie bottom, but I thought the cake batter ice cream would be perfect for obvious reasons.


Ingredients:

Fudgy Brownie Bottoms
3/4 cups all purpose flour
1 teaspoon 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 teaspoon vanilla

Chocolate Ganache
3/4 cup mini semisweet chocolate chips
1/4 cup heavy cream

Cake Batter Ice Cream or your favorite ice cream, softened

Directions:

Fudgy Brownie Bottoms
Preheat oven to 350-degrees. Line two cupcake pans with foil cupcake liners. Combine first 3 ingredients in a 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 a large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Scoop 1 tablespoon of batter into each foil liner. Bake until a toothpick inserted into the 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
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 garnish with sprinkles. Refreeze until ready to serve.

Source: Joy the Baker