Joy the Baker

Brownie Bottom Ice Cream Cupcakes

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Brownie Bottom Ice Cream Cupcakes

My favorite part of my sixth grade history text books were not the pictures.  Oooooh no… too easy.  I loved the little timelines at the end of a lesson, the kind of timeline that so neatly wrapped up the life and struggles of so many people.  Distill the entire American Civil Rights Movement into a timeline.  The progression of people and actions becomes so tidy and clear.  Aaah, thanks for the timeline.

I sometimes like to think of my life in timeline form.  I pick a theme and timeline it out in my head.  Yes, this happens.

Let’s timeline out my favorite ice cream flavors from the 1980’s to the present.  Not nearly as socially crucial as civil rights, but still somehow important.

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{ 1983- Strawberry Ice Cream is the only flavor in my world}  {1987- Whoa!  Bubble Gum in ice cream!?  Yes.  Want!}  {1990-  Rocky Road is the only way to go}     {1994-  Is it still Mint Chocolate Chip if it’s not green?  I say yes!}  {1999-  Cherry Garcia, will you marry me?}  {2005-  Going retro with Rainbow Sherbet, success!  {2009-  Enjoying the clever stylings of Brownie Bottom Coffee Ice Cream Cupcakes.  Consider them little cups of perfect fun right from the freezer.  For reals.}

Now that I can check “make an ice cream timeline” off my list of things to do today, let’s talk Ice Cream Cupcakes. Yes.  Yes!  Yes!!

Brownie Bottom Ice Cream Cupcakes

I’ve made Ice Cream Cupcakes before.  They were deliciously bite-sized and made of Mint Chocolate Chip Ice Cream.  This time around, Ice Cream Cupcakes have grown in size and matured in flavor.  Combine chewy chocolate brownies with coffee ice cream, chocolate ganache and whipped cream.  What a fine world it is.  Summer is sneaking up on us, and here’s what we’re gonna do about it.

Brownie Bottom Ice Cream Cupcakes

Brownie Bottom Ice Cream Cupcakes

Print this Recipe!

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.  Yum!

Brownie Bottom Ice Cream Cupcakes

Fudgy Brownie Bottoms

Bon Appetit October 1991

Print this recipe!

  • 3/4 cups all purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 3 ounces unsweetened chocolate, chopped
  • 2 large eggs plus one egg yolk
  • 1 1/8 cups sugar
  • 1 teaspoons vanilla

Preheat oven to 350°F. Line two cupcake pans with foil cupcake liners. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler.  Heat until melted and smooth. Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients.  Scoop 1 Tablespoon of batter into each foil liner. Bake until toothpick inserted into center comes out with moist crumbs attached, about 6 to 8 minutes. Cool to room temperature, then place in the freezer for 30 minutes before scooping the ice cream on top.

Brownie Bottom Ice Cream Cupcakes

Chocolate Ganache

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl.  Bring cream to a simmer in a small heavy saucepan.  Pour cream evenly over chocolate.  Let stand for one minute to soften, then stir until smooth.  If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.  Scoop by the teaspoon full onto the ice cream cupcakes.  Spread and refreeze until ready to serve.

Sweetened Whipped Cream

3/4 cup heavy cream

2 Tablespoons powdered sugar

dash of vanilla extract

Whip heavy cream for 3 minutes.  Add powdered sugar and vanilla extract and continue to whip until thick whipped cream forms.  Dollop onto Ice Cream Cupcakes just before serving.

 

Brownie Bottom Ice Cream Cupcakes

Reader Interactions

Comments

  1. Jen

    I’m following this recipe to make a large birthday cake for my sons 11th birthday tomorrow instead of cupcakes… Eagerly awaiting the brownie from the oven as I type. Fingers crossed x

    Reply

  2. Joanne

    Hi I would like to make these 1 or 2 days before party. Is this possible? I would also like to ice into little toadstools or colour the icecream red. Pls advise freezing time limits. Thanks for your help.

    Reply

  4. sara

    made these tonight. amazing. and too much fun.

    i doubled the ganache and whipped cream recipe. didn’t seem to be quite enough without doubling. otherwise, amazing.

    Reply

  5. Loren

    Sooo. I ATTEMPED to make these the other day… after thoroughly enjoying all the chocolatey goodness of the brownie batter, I popped them in the oven, only to see the bowl of flour still sitting on the counter. I had forgetten to put it in the batter! So I scraped out all of the batter out of the liners, added the flour and tried again. I then began watching tv and forgot they were in the oven. Total Fail. I will try these again, but I will not get distracted by brownie batter or Barefoot Contessa.

    Reply

    • collezionehogan

      Cap Sleeve: Includes a small cap that just covers your shoulders and top of arms. They are best suited for petite brides, who want to look modest, yet wish to flaunt their great body.

      Reply

  7. Jess

    I used individual silicone cupcake moulds instead of tin foil ones, and they worked brilliantly! no silver stuff left on them at all!

    Reply

  8. AsianSupper

    WOW. I was originally going to make an ice cream cake for my niece’s first birthday, but now I’m soooo tempted to make these instead. they look adorable

    Reply

  9. Dorenda

    Made these 2 weeks ago for my daughter’s 21st birthday Luau Party. They were an ENORMOUS hit! Everyone loved the little novelty ice cream cupcakes and kept going back for more and more. Used the brownie recipe provided and it was fabulous. Stayed soft and chewy. Used vanilla ice cream and made fresh, sliced strawberries in a light syrup for a beautiful topping. I had the last one hidden in the freezer and just ate that tonight. Still delicious and tasted just as fresh. Thank you Joy for a wonderful, versatile recipe that’s with me to stay!

    Reply

  10. frank

    Okay, I have now made these 6 times in the past year. Always, ALWAYS, a massive hit and my guests have been very gracious on one sticking point. I literally mean a sticking point. I have now used 4 different brownie recipes (starting of course with the one above) and always mix it up with a variety of Ben & Jerry’s flavors. However, every single time I make these, everyone struggles with getting the cupcake wrapper off the brownie. We all sit there peeling little bits of aluminum off the cupcake. I use the exact ones shown above.
    Any tips?
    I am making them again for a party taking place next week.
    Thanks Joy – I am reading you daily!

    Reply

  11. sam

    Ok so I was determined to try again coz they look so yummy and this time round they were delicious:)turns out I’m not that good at conversions;)thanx for an awesome recipe!

    Reply

  12. Maria

    What a great idea! I am lazy, and used a boxed brownie mix and whipped cream from a can, but I did make the ganache myself. Still, what could ever be wrong with mini-brownie-sundaes?!? I topped each one with a maraschino cherry and they were perfect. Thank you!

    Reply

  13. sam

    I can’t understand I did everything as you said but it flopped so badly!the brownies rose so high and then sunk completely. And no I did not open the oven while they were baking.such a disaster! What do you think could have happened?

    Reply

  14. yeni

    boy do i wish my 2 yr old liked sweets…these look like an amazing treat. will definitely save for future reference. thanks!

    Reply

  16. Elana

    I got a muffin pan with 24 cups in it, and made 24 of these delicious beauties for my boyfriend’s birthday. They were strawberry with chocolate chip cookie dough ice cream.

    I have made ice cream cake before, but you inspired me to make the cupcakes. Thanks Joy!

    Reply

  17. Maria

    I was looking for something ‘cool’ to make my other half as a treat as he just started a new job and being Spring here in Australia it was a really warm day…This recipe was simple and I chose Nepolitan ice-cream so there was a variety of ice-cream flavours amongst the batch and let’s admit, chocolate bottom with strawberry or vanilla go lovely…and chocolate on chocolate????? Need I say more. I will take a photo of them and post them on my site for people to see who have an interest..

    Reply

  18. Shleee

    I’m gonna make these for my little sister’s pool party this weekend, but I’m gonna go with vanilla ice cream and top with chocolate fudge sauce. So excited!

    Reply

  22. Merrilyn

    Looking for someone to make about 230 of these for a wedding as an alternative to traditional wedding cake. The wedding will be in Irvine, Ca at the Strawberry Farm. Any suggestions?

    Reply

  24. ilikemeatloaf

    I made these a couple of days ago with mint chocolate chip ice cream. What a surprise hit. Well…I guess that shouldn’t be too shocking with the list of ingredients.

    Reply

  26. Nastassia

    that sounds amazing. Im going to try some of your recipes this weekend, ill let you know how they turn out!

    Reply

  27. Heidi Fay

    Joy the baker—These are bloody fantastic! I made them today with my friend and we couldn’t decide on a type of icecream so we each did a pint of ben and jerry’s in our preferred flavors!

    :)

    Reply

  29. yvette

    my son has been wanting ice cream cake for his birthday celebration at school this month, I’m totally making these (instead of buying a pre-made one). And cupcake portions are perfect for kids rather than cutting a big cake, and portioning out slices to kids (NO! I wanted that one.)

    thanks for solving this for me!

    Reply

  31. Mama JJ

    Hi Joy,

    I made these last night (used homemade butterscotch ice cream for some and mint-chip for the rest) and they are so good! I may post about them and would like to call them Joy Cupcakes, if that’s okay with you…

    Reply

  32. Camille

    I happened to stumble upon your website today for the first time and I am so glad I found you! These look absolutely amazing! Look forward to reading future blogs!

    Reply

  35. Kyle

    These look fabulous! Brownies, ice cream, ganache AND whipped cream…what more could you ask for?

    Your site is too much fun! I love checking it daily to see if you’ve got some new eye candy up.

    Happy Monday!

    Reply

  38. Margie

    I’m so busted! Reading this at bedtime is illegal in my part of the woods.

    I knew that I shouldn’t. I tried not to do it! I tied my hands behind my back, but my little piggies found their way to the keyboard. They flew across the keys and, Voila!, here I was……

    or so I am:

    Tempted by sweets, and look at these beauties!!!!

    ;)

    Reply

  39. unconfidentialcook

    These look absolutely fabulous, and I am going to make them asap. BTW, since you’re here in LA…try Dr. Bob’s ice cream, any chocolate flavor as they’re all made with Sharfen Berger. I like chocolate-chocolate chip. I know you can find it at Surfa’s, Vicente Foods and Bay Cities Deli…and please let me know what you think.

    Reply

  48. chanel

    These look hella good. I am kind of into chocolate so if I made these I might end up using chocolate ice cream. Nothings better than triple chocolate! Ok, maybe quadruple chocolate!

    Reply

  49. Julia

    You are killing me!!! I’m making these for birthday club in May. The perfect outdoor party summery dessert!!!

    Reply

  56. Heidi Fay

    OHMYGOD, these look gorgeous! I cannot wait for my messy boy roommates to clear out the freezer enough so that I have enough room to stick some of these in there!

    Reply

  57. Elyse

    Oh man, Joy, you’ve done it again. You’ve made me salivate all over my computer. If it sounds gross, sorry, but your pictures have that affect on me. I love the idea of a chocolate brownie with some nice coffee ice cream. Who needs the hot stuff when you could have your coffee cold and creamy during the hot summer months? You’re a genius!

    Reply

  58. Sharifa

    I haven’t been on the site in awhile, but all the new goodies you have up…girl, i’m gonna throw you in the trunk of my car and take you to vermont so we can get hitched. then you can cook for me all the time!

    Reply

  60. Anna

    I have this evil urge to make these for my birthday this summer and bring them to a ballet summer intensive to temp future professional dancers. They look so sinfully good.

    Reply

  62. Tina

    OMG! I’m just make a dark chocolate calzone =D You are gonna make me soo fat this summer, little lady :) Thank you for the yummy recipe :) Have a great weekend

    Reply

  65. Debbi

    Joy….you are a freaking GODDESS!!!! ANYTHING with good coffee ice cream, but brownie bottoms??? And chocolate ganache?? AND whipped cream???? My God woman, is there nothing you can’t dream up for us mortals??? Love ya forever!

    Reply

  71. Yolanda

    Any idea how long these would keep (tightly wrapped, sans whip cream) in the freezer? I’d love to make a batch and pop one (or more) out for dessert in the evenings.

    Reply

  79. Sarah

    Love the timeline! Do all small girls stick with Strawberry Ice Cream in their early years? Because up until I discover Mint Chocolate Chip in like 5th grade that was the only way to enjoy ice cream (that or rainbow sherbet).

    Reply

  82. Tiffany

    this might be the best thing i’ve seen in a long time…combining my two favorites: brownies and ice cream. this will def. be happening this summer…

    Reply

  85. Elizabeth

    I am sitting here with my 4 yr old jumping up and down. He apparently thinks we need to make these…NOW!! Yummy! I am sure they’ll be wonderful.

    Reply

Trackbacks

  3. […] Brownie Bottom Ice Cream Cupcakes. That’s right you heard correctly, ice cream cupcakes. Just imagine a miniaturized ice cream cake and wallah, you have ice cream cupcakes. With this recipe we have taken it a step further and added a gooey, chocolaty homemade brownie to the bottom. Not only does it help the cupcake keep its form, the added flavor is to die for. As if there wasn’t enough chocolaty goodness already, they are topped at the end with a creamy chocolate ganache. Source Joy the Baker […]

    Reply

  4. […] Brownie Bottom Ice Cream Cupcakes. That’s right you heard correctly, ice cream cupcakes. Just imagine a miniaturized ice cream cake and wallah, you have ice cream cupcakes. With this recipe we have taken it a step further and added a gooey, chocolaty homemade brownie to the bottom. Not only does it help the cupcake keep its form, the added flavor is to die for. As if there wasn’t enough chocolaty goodness already, they are topped at the end with a creamy chocolate ganache. Source Joy the Baker […]

    Reply

  5. […] Brownie Bottom Ice Cream Cupcakes. That’s right you heard correctly, ice cream cupcakes. Just imagine a miniaturized ice cream cake and wallah, you have ice cream cupcakes. With this recipe we have taken it a step further and added a gooey, chocolaty homemade brownie to the bottom. Not only does it help the cupcake keep its form, the added flavor is to die for. As if there wasn’t enough chocolaty goodness already, they are topped at the end with a creamy chocolate ganache. Source Joy the Baker […]

    Reply

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