Wednesday, March 14, 2012

Brownie Ice Cream Cupcakes

I've been meaning to post this one for about 2 months, and with St. Patrick's Day coming up, I thought it was about time. Lately we've just been super busy. We took a trip down to Universal Studios for a long weekend, then my mom came to visit for a week, among other things. 2012 is starting out pretty well, i'd say. This would be really good with any ice cream, but the birthday girl I made them for requested mint chocolate chip, and it was a great choice.

Brownie Ice Cream Cupcakes

1 box of brownie mix, made according to directions on package
1/2 gallon of ice cream
ganache (Heat 1/4 c. heavy cream until hot then pour over 3/4 c. semisweet chocolate chips. Let it sit for a minute then stir until smooth. Let it sit for a few minutes to thicken)

Preheat oven to 350 F. Line 24 cup muffin tin with foil liners. Spoon about a tablespoon or two of brownie batter into the bottom of each cup. Bake 6-8 minutes until cooked through. Cool brownies then place in the freezer for about 25 minutes. Take ice cream out and let it soften during this time. When the ice cream has softened, run the ice cream scooper under hot water and place a small scoop on each brownie, using a spoon rinsed under hot water to smooth the top over. When they're all done, refreeze the cupcakes for about an hour. After they've frozen, remove and top each one with a teaspoon of ganache. Store in freezer. Remove 5 minutes before serving and enjoy!
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