Ice Cream Cupcakes

What is better than cake and ice cream?  How about a brownie-bottomed mint chocolate chip ice cream cupcake with chocolate ganache?!? Cake and ice cream just got trumped!

Baby it’s hot outside!  Help your favorite peeps cool off with these little two-bite treats.

Brownie Bottom Ice Cream Cupcakes

If you are feeling extra festive, top these cute little cupcakes with colorful sprinkles or candy jimmies.

1 recipe (or box) of your favorite brownie batter, prepared

1/2 gallon mint chocolate chip ice cream

for ganache:

1 cup heavy cream

1 cup semi-sweet chocolate chips

1 tsp. vanilla

1/2 tsp. instant coffee granuals

Boil cream in a saucepan. Turn off heat. Pour in chocolate chips. Stir until smooth. Stir in vanilla and coffee. (The coffee brings out a more intense chocolate flavor but will not be recognized as a mocha flavor at all.) Allow to cool in refrigerator for about 20-30 minutes. This will allow the ganache to thicken and be more workable. FYI: this is the exact recipe for chocolate truffles, so if you have any left over, roll it into small balls and chill further.

Spoon 1 tsp. brownie batter into each greased mini-muffin tin, just covering the bottom of pan (makes 18-24 depending on recipe). Bake about 8 minutes at 350°and check for doneness. Remove from oven and allow to cool completely.

Allow ice cream to defrost until slightly soft. Spoon 1 tsp. ice cream on top of brownie cups. Shape into dome. Place in the freezer for 20 minutes or so to refreeze.

Before serving, dollop a small drop of ganache on top of ice cream dome. Let cupcakes rest in the freezer until ready to serve.

Adapted from Joy the Baker

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