Chocolate Secret Cupcakes

Votes: 3

Time: 1 hour 10 min.
Complexity: average
Quantity: 12 cupcakes

These seemingly ordinary chocolate cupcakes hide a secret that will delight everyone. It's a mixture of vanilla and strawberry ice cream, topped with a layer of chocolate icing. Making this unusual dessert is easy if you follow the step-by-step recipe. First, bake the chocolate cupcakes, then fill them with two types of ice cream, freeze them, and top them with chocolate ice cream icing. The delicious combination of chocolate, vanilla, and strawberry ice cream on a soft sponge cake will leave no one indifferent. You can also use any other ice cream of your choice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup premium flour + extra for the pan
1 teaspoon baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
60 g unsalted butter
3/4 cup cocoa powder
0.5 cup dark brown sugar
0.5 cup granulated sugar
0.5 cup sour cream
1 large egg
1.5 tsp vanilla extract
2 cups vanilla ice cream
4 cups strawberry ice cream
1 bottle of 200-220 g chocolate ice cream glaze

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, chocolate syrup, eggs, sour cream, brown sugar, vanilla ice cream, strawberry ice cream

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C) and spray a 12-cup muffin tin with cooking spray. Lightly dust the tin with flour, shaking off any excess.
Sift the flour, baking powder, baking soda, and salt through a fine sieve into a bowl. Place the butter in a large microwave-safe bowl, add 0.5 cups of water, and microwave until melted. Stir in the cocoa powder, brown sugar, and granulated sugar until smooth (if the mixture is too thick, microwave for another 20 seconds). Let cool.

Stir the sour cream, egg, and vanilla into the chocolate mixture until smooth. Then stir in the flour mixture and knead the dough (do not overmix).
Divide the batter among the prepared cupcake liners, filling them halfway. Bake the cupcakes until a toothpick inserted into the center comes out clean, 12-15 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
Using a small knife, cut a 2.5 cm (1 in) deep circle into the top of each cupcake, leaving about 0.5 cm (0.2 in) from the edge; scoop out the cut-out center. Place the cupcakes on a baking sheet and freeze for at least 30 minutes.
Next, working quickly, fill each cupcake with a small scoop of vanilla ice cream. Top with a large scoop of strawberry ice cream, pressing gently to adhere it to the vanilla ice cream. Freeze for 20 minutes.
Pour the chocolate ice cream glaze into a small bowl. Dip the tops of the cupcakes into the glaze; freeze until ready to serve.

Categories:

recipe / Recipes for children's dishes / Summer dishes / Desserts / Ice cream cakes / Cupcakes, biscuits / Cakes / Ice cream, sorbets / / Food Network - recipes