Chocolate cupcakes filled with ice cream are a combination that will appeal to both small and big fans of sweets. Discover 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 Remove the ice cream from the freezer. Cut off the risen tops of the muffins and hollow out the center using a spoon to create a rim about 1 cm wide (the scooped-out cake can be used for trifle or cake pops).
Step 2: Pipe Ice Cream into the Muffins Transfer the ice cream into a pastry bag – vanilla first, then strawberry. Pipe the ice cream into the prepared muffins, forming them into a characteristic ice cream cone shape. Place the ice cream cupcakes in the freezer for an hour.
Step 3: Dip Cones in Chocolate Melt the chocolate with the canola oil in a double boiler, stir, and let it cool. Dip the frozen cupcake cones into the chocolate and immediately sprinkle with colored sprinkles. Serve immediately or store in the freezer.
