Ice-Cream Stuffed Chocolate Cupcakes
Who doesn’t like ice-cream and who doesn’t like cupcakes? Now you can have them both. These ice-cream stuffed chocolate cupcakes topped with a swirl of chocolate buttercream are divine!
For the cupcakes:
1/2 cup margarine
1 cup sugar
1 1/3 cups all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
3/4 tsp baking soda
1 cup milk
1 tsp vanilla essence
1 tbsp coffee
Dairyland Vanilla Choc Flakes Ice Cream
Chocolate buttercream, for frosting
For the cake: In a bowl, using an electric mixer, beat the margarine and butter until light and fluffy.
While constantly beating, add one egg at a time.
In another bowl, sift together flour, cocoa powder, baking soda and salt. These are your dry ingredients.
In a jug, mix together milk, coffee and vanilla essence. These are your wet ingredients.
In the first bowl, mix while alternating dry and wet ingredients. Start with the dry ingredients and end with the dry.
Using an ice cream scoop to give you evenly sized cupcakes, scoop the batter into a cupcake tray lined with cupcake liners.
Bake in a preheated oven at 180C for 20-22 minutes or until a skewer inserted in the middle of the cupcakes comes out clean. Place in the freezer for 15 minutes.
Once out of the freezer, using a knife make a small hole in the cupcake and scoop out that little bit of cake. Fill this with a scoop of Vanilla Choc Flakes Ice cream.
Freeze the cupcakes until you need to serve them. If serving right away, frost with buttercream or any icing of your choice. Always serve chilled.