Chocolate cupcakes filled with ice cream are a combination that will delight both small and big sweet tooth lovers. Check out how easy it is to prepare ice cream cupcakes!
Ingredients
- Dark chocolate, 100g
- Colorful sprinkles, 3 teaspoons
- Strawberry ice cream, 300ml
- Vanilla ice cream, 300ml
- Chocolate muffins, 4 pieces
- Canola oil, 1 tablespoon
Preparation
Remove the ice cream from the freezer. Trim the risen tops off the muffins and hollow out the center using a spoon, leaving a rim about 1 cm wide (the scooped-out cake can be used for cake pops or truffles).
Transfer the ice cream to a piping bag – start with the vanilla, then the strawberry. Pipe the ice cream into the prepared muffins, forming them into a characteristic cone shape. Place the ice cream cupcakes in the freezer for an hour.
Melt the chocolate with the canola oil in a double boiler, stir, and set aside to cool. Dip the frozen cupcake cones into the chocolate and immediately sprinkle with colorful sprinkles. Serve immediately or store in the freezer.
