Ice Cream Cupcakes
I think we can all agree, the hardest choice at any birthday party is picking between the cake and the ice cream. It’s a moment of pure, dessert-fueled anxiety. Do you go for the fluffy, frosted cake or the cold, creamy scoop of ice cream?
What if I told you that you never have to make that choice again? It’s true. The solution is simple, brilliant, and honestly, a little bit magical.
Say hello to Ice Cream Cupcakes. These are not just cupcakes with a scoop of ice cream on the side. Oh no. We’re talking about a delicious cupcake, hollowed out and stuffed with your favorite ice cream, then topped with a cloud of frosting. It’s the perfect dessert hybrid.
Making them is a fun project, and the result is a show-stopping treat that will make you the hero of any gathering. Let’s get into it.
What You’ll Need
Here’s the breakdown of everything required to bring these amazing treats to life. I’ve split it into the three main parts: the cake, the filling, and the frosting.
| Component | Ingredient | Quantity |
|---|---|---|
| Cupcakes | All-Purpose Flour | 1 ½ cups |
| Granulated Sugar | 1 cup | |
| Unsweetened Cocoa Powder | ⅓ cup | |
| Baking Soda | 1 tsp | |
| Salt | ½ tsp | |
| Egg, Milk, Oil, Vanilla | See instructions | |
| Hot Water or Coffee | ½ cup | |
| Ice Cream Filling | Your Favorite Ice Cream | 1 pint (2 cups) |
| Stable Frosting | Heavy Whipping Cream | 1 ½ cups |
| Powdered Sugar | ¾ cup | |
| Vanilla Extract | 1 tsp | |
| Toppings (optional) | Sprinkles, chocolate sauce |
Tools Required for the Job
You don’t need a professional kitchen, just a few basic tools to make the process smooth and easy.
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Ice cream scoop
- Apple corer or small knife (for hollowing cupcakes)
- Piping bag and tip (or a ziplock bag)
- Hand mixer or stand mixer
Step-by-Step Instructions
Follow these steps closely. The key is to keep things cold and work in stages. Don’t rush the freezing times!
Part 1: The Cupcakes
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Step 2: In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Get rid of any clumps.
Step 3: In a separate, smaller bowl, mix the wet ingredients: 1 large egg, ½ cup milk, ¼ cup vegetable oil, and 1 teaspoon of vanilla extract.
Step 4: Pour the wet mixture into the dry ingredients and mix until just combined. Don’t overdo it. The batter will be thick.
Step 5: Carefully pour in the ½ cup of hot water or coffee and stir until the batter is smooth. It will be thin, but that’s what makes the cupcakes moist.
Step 6: Fill the cupcake liners about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool completely. This is critical. They must be 100% cool.
Part 2: The Filling and Assembly
Step 8: Once the cupcakes are completely cool, use an apple corer or a small, sharp knife to hollow out the center of each one. Leave about a ¼-inch border on the sides and bottom. Save the little cake plugs you remove!
Step 9: Take your ice cream out of the freezer to soften just slightly, for about 5-10 minutes. You want it scoopable, not melted.
Step 10: Use a small scoop or a spoon to fill the hollowed-out cupcakes with ice cream, pressing it down gently. You can mound it a little over the top.
Step 11: Place the filled cupcakes back into the muffin tin and put the entire tin in the freezer for at least 1-2 hours, or until the ice cream is frozen solid again.
Part 3: The Frosting and Final Touches
Step 12: While the cupcakes are freezing, make your frosting. Using a cold bowl, whip the heavy cream with a mixer on medium-high speed until it starts to thicken.
Step 13: Gradually add the powdered sugar and vanilla extract. Continue to whip until stiff peaks form. This means when you lift the beaters, the cream stands up straight.
Step 14: Take the cupcakes out of the freezer. Working quickly, pipe the frosting on top of the ice cream filling. If you want, you can place a small piece of the reserved cake plug on the ice cream before frosting.
Step 15: Add your sprinkles or other toppings immediately. Place the finished cupcakes back in the freezer for another 30-60 minutes to let the frosting set up.
Pro Tips for Perfect Results
I’ve made my share of melty messes. Learn from my mistakes with these handy tips.
- Pre-Scoop Your Ice Cream: This is my number one tip. Before you even start on the cupcakes, scoop 12 balls of ice cream onto a parchment-lined baking sheet and freeze them solid. When it’s time to fill, you just pop a frozen scoop in. It’s faster, cleaner, and prevents melting.
- Use a Sturdy, Stable Frosting: A simple whipped cream frosting, like the one in this recipe, freezes beautifully. A classic American buttercream also works well. Avoid frostings with high water content, like a meringue, as they can get icy.
- Don’t Skip the Freezing Steps: Patience is key. If you try to frost cupcakes with soft ice cream, you’ll have a disaster on your hands. Each freezing stage is there for a reason and ensures your cupcakes hold their shape.
- An Apple Corer is Your Best Friend: Seriously, if you have one, use it. It makes a perfect, clean hole in the center of the cupcake with almost no effort. It’s much easier than using a knife.
Substitutions and Variations
This recipe is a fantastic starting point. Feel free to mix and match flavors to create your own signature ice cream cupcake.
| Category | Ideas and Swaps |
|---|---|
| Cupcake Base | Use a vanilla or funfetti cake base. Or, save time with your favorite box cake mix. |
| Ice Cream Flavor | The sky’s the limit! Try strawberry, mint chocolate chip, cookie dough, or rocky road. |
| Dietary Needs | Use a gluten-free cake recipe/mix and gluten-free ice cream. For a dairy-free/vegan version, use plant-based milk/oil, a flax egg, dairy-free ice cream, and a coconut cream frosting. |
| Fun Combos | Red velvet cupcake with cheesecake ice cream. Vanilla cupcake with strawberry ice cream. Chocolate cupcake with peanut butter cup ice cream. |
Make-Ahead and Storage Guide
These are the perfect make-ahead party dessert. You can prepare them completely and store them for whenever you need a sweet treat.
Make-Ahead: You can make these cupcakes up to 1 week in advance. Follow all the steps, including the final frosting. Once the frosting is firm, you can store them.
Storage: Place the finished, frozen cupcakes in a deep, airtight container. It’s best to store them in a single layer to protect the frosting. If you need to stack them, place a layer of parchment paper between them. They will keep in the freezer for up to 2 weeks for the best taste and texture.
Serving: When you’re ready to serve, take them out of the freezer just a few minutes beforehand. This gives the cupcake a chance to soften just slightly, making it easier to eat.
Nutritional Info and Pairing
A quick look at what you’re enjoying and how to make it fit your lifestyle.
Nutrition Estimate: Keep in mind this is a dessert! Each cupcake will be around 350-450 calories, depending on the ice cream and toppings you use. This is just an estimate.
Cooking Time Efficiency: To save time, use a quality box cake mix. This cuts the prep time for the cupcake portion in half. You can also use a tub of store-bought whipped topping or buttercream frosting if you’re in a real pinch.
Meal Pairing Suggestions: These are a classic party food. They go perfectly after a casual meal of burgers, hot dogs, pizza, or a fun taco bar. They are the star of the show, so the main course can be simple.
Frequently Asked Questions
Q1. My ice cream melted everywhere when I tried to fill the cupcakes. What went wrong?
Ans: Most likely, your cupcakes weren’t completely cool, or your ice cream was too soft. Make sure the cupcakes are at room temperature (or even slightly chilled) and work with ice cream that is scoopable but still very firm. The pre-scooping tip helps a lot here!
Q2. How do I transport these to a party?
Ans: Transport them in a cooler with ice packs. Keep them in their airtight container and nestle it securely in the cooler. Take them out right before serving.
Q3. Can I use homemade ice cream?
Ans: Absolutely! Just make sure your homemade ice cream is churned and frozen completely solid according to your ice cream maker’s instructions before you begin.
Q4. The cupcake part is too hard to eat straight from the freezer. Any tips?
Ans: Yes, this is common. The oil in the cupcake recipe helps keep it from turning into a total rock, but it will be firm. Letting the cupcake sit at room temperature for about 5-10 minutes before eating is the perfect solution. It softens the cake just enough without melting the ice cream core.
Wrapping Up
There you have it—the ultimate dessert that ends the “cake or ice cream” debate for good. It’s a little bit of work, but the process is fun, and the payoff is huge.
The look on people’s faces when they bite into a cupcake and discover the hidden ice cream center is priceless. It’s a guaranteed crowd-pleaser for kids and adults alike.
So give this recipe a try for your next birthday, cookout, or just a Tuesday when you need a pick-me-up. I’d love to hear how it goes! Drop a comment below with the flavor combinations you invented or any questions you have.
