Chocolate cupcakes filled with ice cream – a combination that will delight both young and old sweet tooth enthusiasts. Check out how easy it is to prepare ice cream cupcakes!
Ingredients
- Dark chocolate – 100 g
- Colored sprinkles – 3 teaspoons
- Strawberry ice cream – 300 ml
- Vanilla ice cream – 300 ml
- Chocolate muffins – 4 pieces
- Canola oil – 1 tablespoon
Preparation
Step 1: Hollow Out the Muffins Take the ice cream out of the freezer. Slice off the raised tops of the muffins and use a spoon to hollow out the center, leaving a 1 cm wide border (the scooped-out cake can be used for trifles or cake pops).
Step 2: Fill the Muffins with Ice Cream Transfer the ice cream to a piping bag – start with the vanilla, then the strawberry. Pipe the ice cream into the prepared muffins, shaping them into characteristic ice cream cones. Place the ice cream cupcakes in the freezer for an hour.
Step 3: Dip the Cones in Chocolate Melt the chocolate with the canola oil in a double boiler, stir, and set aside to cool. Dip the frozen cupcake cones in the chocolate and immediately sprinkle with colored sprinkles. Serve immediately or store in the freezer.
