I am extremely happy to be showing you this cake. This cake is the product of my 5-year-old daughter’s imagination….
I’ve been wanting to make ice cream cupcakes for a while now. There are so many different combinations of ice cream, cake and frosting that one could use that is was difficult to make up my mind! I’ve decided to go with coffee ice cream, chocolate cake and marshmallow whipped cream frosting. I may try a mint chocolate one next time!
My ice cream cupcake tastes sort of like a mocha covered with marshmallows and hot fudge. It’s really tasty.
The idea for the frosting came from the latest issue of Taste of Home magazine (June/July 2009); it was the frosting for a coffee and chocolate pie. I lessened the amount from the recipe a bit, since I wouldn’t be needing as much as the recipe made. It is very light and would be a good frosting for regular cupcakes as well if you’re after something light and marshmallowy.
The cake recipe I used is the same from my s’mores cupcakes. It is a recipe from Martha Stewart and Trophy Cupcakes in Seattle. I chose this cake recipe because it was very soft and moist in the s’mores cupcakes. For my ice cream cupcakes, I divided the cake recipe in half.
Keep in mind that you can use any cupcake flavor you wish to make ice cream cupcakes, as well as any ice cream flavor. I won’t post the recipe for the cake, as you can find a link to that on my s’mores cupcakes post, but I will post the instructions for assembling the ice cream cupcakes, as well as instructions for making the frosting.
Marshmallow Whipped Cream Frosting
Adapted from the June/July 2009 issue of Taste of Home magazine
Makes enough to frost 10-12 cupcakes
1 cup whipped topping
1/2 cup marshmallow creme
Warmed hot fudge sauce
Mini chocolate chips
Just before frosting cupcakes, gently stir together whipped topping and marshmallow creme until combined. Spread onto cupcakes. Drizzle warmed hot fudge sauce on top of cupcakes and sprinkle with mini chocolate chips.
To Assemble Cupcakes
Bake cupcakes as directed in recipe. Cool completely. Freeze cupcakes in freezer for 15-30 minutes, as this will help keep the cupcakes firm and manageable while slicing and spreading with ice cream.
Unwrap cupcakes from liners (do not discard the used liners) and slice each one horizontally. Spread 1-2 tablespoons softened ice cream on the bottom half of each cupcake, then top each bottom half with a top half. Place the cupcakes back into the used liners, and put each one back into the cupcake pan and return to freezer for at least one hour. Putting them back into the liners and the cupcake pan will help keep everything in place.
When ready to frost, follow directions above for marshmallow whipped cream frosting.
After storing these cupcakes in the freezer, I would suggest letting them sit out at room temperature about 15 or 20 minutes before enjoying them. This will let the cake soften back up again. :)
Thank you to Cupcakes Take The Cake for posting my ice cream cupcakes on your blog!
I’ve been wanting a good cup of hot cocoa with a big dollop of whipped cream for a while now. So to remedy that, I came up with a variation of this delicious matcha cocoa recipe.
First, I made up half a batch of this hot cocoa mix recipe from Martha Stewart.
Second, I whipped up some matcha whipped cream (recipe courtesy of Boulder Tea):
Matcha Whipped Cream
View printable PDF recipe
5 ounces heavy cream
1 tablespoon sugar
1 teaspoon matcha powder
In a large bowl beat heavy cream and sugar with an electric mixer with the whisk attachment until it is stiff. Then add the matcha and mix well.
Now, my matcha powder ended up mostly in little round balls in my whipped cream, even despite the fact that I sifted it into the whipped cream. No matter though, it was just as tasty.
The matcha whipped cream melted into a foamy layer on top of the hot cocoa. It was pure perfection!
The recipe for the shortbread cookies in the above photo can be found here.
These are Jupiter cupcakes for the solar system cupcake contest!
The cake is chocolate with a kick of cayenne pepper to represent the heat of Jupiter’s core, and the center of the cupcake is filled with a soft whipped cream to represent the many layers of clouds on Jupiter. The frosting is a cream cheese/chocolate buttercream swirl in colors similar to Jupiter’s. Hanging above the Jupiter cupcakes are the 4 Galilean moons of Europa, Ganymede, Io and Callisto, formed from homemade playdough.
Thank you Cupcakes Take The Cake for posting my Jupiter cupcakes on your blog!
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (use more or less to suit your taste)
1 large eggs
1/4 cup + 2 tablespoons warm water
1/4 cup + 2 tablespoons buttermilk
1 tablespoon + 1 1/2 teaspoons vegetable oil
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, cayenne pepper and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Whipped cream filling
Makes about 1 cup
1/2 cup heavy whipping cream
2 teaspoons sugar
1 teaspoon vanilla extract
Chill stainless steel bowl and whisk attachment of an electric mixer in freezer for about 10-20 minutes. Combine all ingredients in steel bowl and use whisk attachment at high speed until stiff peaks form. Fill cupcakes when the cupcakes are completely cool.
Cream cheese frosting
Makes enough for 1-2 dozen cupcakes
8 ounches cream cheese, softened and cut into small pieces
3 tablespoons unsalted butter, softened and cut into small pieces
3/4 teaspoon vanilla extract
2 1/2 cups sifted confectioners’ sugar
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continously until smooth and creamy. Cover and refrigerate frosting for 2-3 hours, but no longer, to thicken before using.
Makes about 1 cup
1/4 cup unsalted butter
1/3 cup unsweetened cocoa powder
1 1/2 cups confectioners’ sugar
2 tablespoons + 2 teaspoons milk
1/2 teaspoon vanilla extract
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.
To make swirled frosting, spoon an amount of each color individually into a piping bag so that the colors are side by side. Squeeze out the frosting over a bowl first until all the colors start coming out, then start swirling!