[i kid you not, these things really exist]
You’ll need:
24 foil cupcake liners
Brownie Batter
1/2 gallon of your favorite ice cream flavor. I chose Coffee Ice Cream
An ice cream scooper, small spoon, and warm water
A freezer
Chocolate Ganache
Whipped Cream
Here’s the Step by Step Situation:
First make the brownie batter. Line two cupcake pans with the foil cupcake liners. Into each cupcake liner, scoop 1 Tablespoon of brownie batter. Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.
Let the brownies cool in the cupcake pans to room temperature. Once cool, place in the freezer (still in the cupcake pans) for 30 minutes. When you place the cupcake pans in the freezer, remove the ice cream you’re using and place in the refrigerator to soften.
When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer. Remove the ice cream from the fridge. Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan. The cupcake pan will help the Ice Cream Cupcake hold its shape. You may need to rinse the scooper under hot water in between scoops for easy portioning. Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.
Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour. In this time you can make the chocolate ganache and whipped cream. Let the ganache come to just around room temperature, and let the whip cream rest in the fridge until serving time.
Once the cupcakes are refrozen and nice and firm, remove from the freezer and top with a teaspoon of chocolate ganache. Smooth over the cupcake. Return once again to the freezer.
To serve, remove the cupcakes from the freezer about 5 minutes before you’d life to serve them. Finish with a dollop of whipped cream and serve. Carefully peel the foil from the cupcake and enjoy … with napkins.
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