Thursday, August 13, 2009

Raspberry Chocolate Ice Cream Cupcakes


These were made for the Dmitriy, my "husband." I think the only reason why we're "married" is because we do act like a married couple sometimes. This only happens because we fight and we just know each other pretty well, but of course, I have my own boyfriend, Brent. It's cool haha. ♥
Picture of Dmitriy and I from like March 2009

So yeah, his favorite berry is blueberries, but he likes raspberries too so I decided to make this fancy shmancy cupcake for him. I was inspired from this ice cream cupcake entry that had caught my eye. It was very interesting and I thought I could make something like this, but my version. [Number 10 out of 10! which means I had finished my goal!]

These cupcakes are chocolate cupcakes filled with a raspberry preserve, topped with ice cream shaped in a heart. On top of that, is a bit of chocolate frosting and a raspberry.


Recipe for the chocolate cupcake
(taken from here)
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened [I melted mine]
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract [I used 1 teaspoon of vanilla extract instead]
1 cup milk [I used half cup buttermilk, half cup soymilk]

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk; beat well.
Fill the muffin cups 3/4 full. [I filled mine half full and got 24 of them]

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

To make the ice cream topper:
Put melted vanilla ice cream into a pan.
Then, sprinkled some hazelnuts and chocolate hazelnut truffles in small pieces in the melted ice cream.
Drizzled caramel and hot fudge all over in crazy cool designs.
Then place back into the freezer for it all to set.
Later, use a cookie cutter to cut out the shapes desired. I had used a heart.
To easily cut the ice cream, put the cookie cutter in some warm water and then use to cut.

To put the whole thing together,
Cut a cone from the cupcake and place the preserves/jam inside and replace the top.
Refridgerate the cupcakes and make sure to cut out the shapes from the ice cream.
When serving, place the ice cream on top of the cupcake, frost and serve with some fruit.



1 comment:

  1. this looks way too awesome to not try! this will be anniversary dessert for my fiance... with tweaks of my own of course. :)

    thanks for the inspiration!


Thanks for your comments!
<3 Nina

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