Ice Cream Cup Cakes

Cherries, cream, chocolate, cake, ice cream, and ice cream cones all mashed into one delicious dessert - what could be better? This creative treat is fun to make and even more fun to eat! Here is my recipe...

Ingredients:-

Cupcake mix:
1 Pound Granulated Sugar
10 Ounces All-Purpose Flour
8 Fluid Ounces Buttermilk
4 Fluid Ounces Canola Oil
3.5 Ounces Cocoa Powder
0.5 Fluid Ounces Vanilla Extract
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Fine Salt
2 Eggs

Other:
Flat Bottomed Ice Cream Cones
Vanilla Ice Cream
6 Chocolate Bars (Preferably Hershey's Milk Chocolate Bars)
- Or A Bag Of Chocolate Chips
Maraschino Cherries
Whipping Cream
Confectioners Sugar
Rainbow Sprinkles

Equipment:-

Cupcake Baking Tray
Flat Baking Tray
Mixer/Egg Beater
Mixing Bowl (x3)
Tablespoons (x3)
Piping Bags (x2)
- OR A Baker's Decorating Tool
Cake Filling Tip
Large Star Tip

Set your oven to 325 Degrees Fahrenheit. Place a flat bottomed cone in each cupcake space on the cupcake baking tray. Take your Vanilla ice cream out to let it soften. Now you're ready to make your cupcake mix.

Put the pound of granulated sugar, 10 ounces of all-purpose flour, 8 fluid ounces buttermilk, 4 fluid ounces canola oil, 0.5 fluid ounces vanilla extract, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon fine salt, and the two eggs into a large mixing bowl. Mix on a low speed for 30 seconds, then on a high speed for 2 minutes. Make sure to scrape the contents off of the side of the bowl. Fill each ice cream cone with about 1 tablespoon of batter. Set the baking tray with the filled ice cream cones in the oven and bake for 14 - 19 minutes, or until you insert a toothpick and it comes out clean. Once the cupcakes are done, remove them from the over and let them cool.

Take the ice cream that has softened and put it into a piping bag, or into a bakers decorating tool, that has the cake filling tip attached to it. Carefully insert the cake filling tip into the cooled cupcakes and squeeze the ice cream into them. Once each cupcake has been stuffed then place them in the freezer and leave it for about 2 hours. Once you think the ice cream has become solid once again, then you can begin the toppings.

Put a pot of water on the stove to boil. Take your chocolate and put it into a glass bowl and place it on top of the pot of boiling water. Leave it there until your chocolate begins to melt. With a tablespoon, guide the pieces that haven't melted yet towards the center and stir gently. Once your chocolate is completely melted then remove your cupcakes from the freezer. Dip the tops of each cupcake into the chocolate, making sure the whole top is covered. Before the chocolate hardens again, sprinkle rainbow sprinkles onto the top. Place the cupcakes onto a flat baking tray and back into the freezer.

While the chocolate is hardening on the top of your cupcakes in the freezer, add 1/2 a cup of confectioners sugar to about fluid ounces of whipping cream. Whip the cream until stiff peaks are formed. Put the whipped cream into the other piping bag that has the large star tip attached to it. Squeeze a small amount onto the center of the top of each cupcake. For the final step, take maraschino cherries and cut them in half. Make sure the cherries are dry before placing them on top of the dollop of cream on the cupcakes.

Keep the cupcakes in the freezer until you're ready to eat and share them. These cupcakes make the perfect treat for a hot day or a child's birthday party.