Prepare to embark on a mouthwatering journey that will revolutionize your dessert experience! Imagine the rich, decadent chocolate of a perfectly baked brownie, topped with creamy strawberry ice cream and adorned with fresh, juicy strawberries. These Strawberry Ice Cream Brownie Cupcakes are not just a dessert - they're a culinary masterpiece that will make your taste buds dance with pure delight. Whether you're hosting a summer party, looking for a show-stopping treat, or simply craving something extraordinary, this recipe promises to be your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- ½ cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- 1 pint strawberry ice cream, softened
- Fresh strawberries for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, combine the cocoa powder and sugar. Whisk together until well blended and no lumps remain.
- Add the melted butter to the cocoa mixture and stir until smooth and fully incorporated.
- Crack the eggs into the mixture one at a time, stirring thoroughly after each addition. Mix in the vanilla extract.
- Gradually fold in the all-purpose flour, stirring gently until just combined. Be careful not to overmix the batter.
- Divide the brownie batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and allow the brownie cupcakes to cool completely on a wire rack, approximately 30 minutes.
- Once cooled, use a small ice cream scoop to carefully place a rounded scoop of softened strawberry ice cream on top of each brownie cupcake.
- Place the cupcakes in the freezer for 15-20 minutes to allow the ice cream to set.
- Before serving, garnish each cupcake with fresh sliced strawberries on top of the ice cream.
- For best results, serve immediately or store in the freezer until ready to enjoy.
Tips
- Temperature Matters: Ensure your ingredients are at room temperature for the most consistent brownie texture.
- Don't Overmix: When adding flour, fold gently to keep the brownie base light and tender.
- Softening Ice Cream: Let the strawberry ice cream sit at room temperature for 5-10 minutes before scooping for easy application.
- Freezing Technique: The brief freezer time helps the ice cream set perfectly on the brownie base.
- Fresh is Best: Use ripe, in-season strawberries for the most vibrant flavor and visual appeal.
- Make Ahead: These cupcakes can be prepared in advance and stored in the freezer for up to 3 days.
- Serving Tip: Remove from the freezer 2-3 minutes before serving for the ideal texture and taste.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
