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Ice-cream-stuffed-chocolate-cupcakes

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!

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!
Ice-cream-stuffed-chocolate-cupcakes

Ingredients

For the cupcakes:
1/2 cup margarine
1 cup sugar
2 eggs
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

Instructions

1
For the cake: In a bowl, using an electric mixer, beat the margarine and butter until light and fluffy.
2
While constantly beating, add one egg at a time.
3
In another bowl, sift together flour, cocoa powder, baking soda and salt. These are your dry ingredients.
4
In a jug, mix together milk, coffee and vanilla essence. These are your wet ingredients.
5
In the first bowl, mix while alternating dry and wet ingredients. Start with the dry ingredients and end with the dry.
6
Using an ice cream scoop to give you evenly sized cupcakes, scoop the batter into a cupcake tray lined with cupcake liners.
7
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.
8
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.
9
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.

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