brownie bottom ice cream cupcakes

It is going to be a very hot week!  The humidex is going to make it even more unbearable.  With all this summer weather upon us, wouldn't it be nice to head to your freezer and pull out an ice cream cupcake to cool things off?  I think so too.  This is a look at what we had for father's day.  (Remember way back when I said I had 2 recipes to share.  Here's the second one.)  I made two versions of this recipe and also enjoyed two varieties of pies that my mom contributed.  The pie didn't last a day but the cupcakes were safely stored in the freezer (minus the whipping cream) for those evenings when the kids were in bed and Andrew and I wanted something tasty.  I think this makes a perfect dessert.  It can be made ahead and leftovers can be taken out one serving at a time.  So, do I hear you talking about making a double batch?

And here is my lesson when eating these tasty treats.  You will be tempted to dive right in when you remove them from the freezer.  But wait.  Or you will find yourself biting into a frozen solid mass of brownie/ice cream.  Be patient.  When you see the ice cream begin to melt around the edges and you can get your spoon through the cupcakes, you know it's time.

Brownie Bottom Ice Cream Cupcakes - from Joy the Baker

You’ll need:

24 foil cupcake liners (I used paper)

Brownie Batter

1/2 gallon of your favorite ice cream flavor.  I chose cotton candy for half and PC's vanilla fudge crackle for the other half

An ice cream scooper, small spoon, and warm water

A freezer

Chocolate Ganache

Whipped Cream

Here’s the Step by Step Situation:

First make the brownie batter.  Line two cupcake pans with the foil cupcake liners.  Into each cupcake liner, scoop 1 Tablespoon of brownie batter.  Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.

Let the brownies cool in the cupcake pans to room temperature.  Once cool, place in the freezer (still in the cupcake pans) for 30 minutes.  When you place the cupcake pans in the freezer, remove the ice  cream you’re using and place in the refrigerator to soften.

When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer.  Remove the ice cream from the fridge.  Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan.  The cupcake pan will help the Ice Cream Cupcake hold its shape.  You may need to rinse the scooper under hot water in between scoops for easy portioning.  Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.

Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour.  In this time you can make the chocolate ganache and whipped cream.  Let the ganache come to just around room temperature, and let the whip cream rest in the fridge until serving time.

Once the cupcakes are refrozen and nice and firm, remove from the freezer and top with a teaspoon of chocolate ganache.  Smooth over the cupcake.  (I topped half with sprinkles) Return once again to the freezer.

To serve, remove the cupcakes from the freezer about 5 minutes before you’d life to serve them.  Finish with a dollop of whipped cream and serve.  Carefully peel the foil from the cupcake and enjoy… with napkins.  Yum!

Fudgy Brownie Bottoms

Bon Appetit October 1991

3/4 cups all purpose flour

• 1 teaspoons 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 teaspoons vanilla

Preheat oven to 350°F. Line two cupcake pans with foil cupcake liners. Combine first 3 ingredients in 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 large bowl to blend. Stir in warm chocolate mixture, then dry ingredients.  Scoop 1 Tablespoon of batter into each foil liner. Bake until toothpick inserted into 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

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

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 refreeze until ready to serve.

Sweetened Whipped Cream

3/4 cup heavy cream

2 Tablespoons powdered sugar

dash of vanilla extract

Whip heavy cream for 3 minutes.  Add powdered sugar and vanilla extract and continue to whip until thick whipped cream forms.  Dollop onto Ice Cream Cupcakes just before serving.