More Than One Reason to SMILE: Martha Stewart's Brownie Cupcakes Packed with Edy's Slow-Churned Vanilla Ice Cream

CupcakeQueen to self: Can we...the royal we... figure out how to make an ice cream cupcake? Well, "we" haven't eaten these yet...they're still in the freezer until after dinner tonight...so we'll have to let you know that part a little later...but the experiement does seem to be a SUCCESS!




You have to admit that this is a novel sight to find when you open the freezer door...it's definitely been making eveyone smile this afternoon. The cupcakes are based on Martha Stewart's Brownie Cupcakes. Very easy to make!





Once the cupcakes are cool, get out the Edy's Ice Cream and let it soften a bit. Meanwhile, use a small spoon or a small ice cream scoop to remove the middle of the cupcake and make a hole. Save what you take out...well, you can eat some of it if you want. You won't need it all! Put a small scoop of the ice cream into the cupcake's hole.




Smush it down into the cupcake and then put part of the top you scooped out, back onto the top of the cupcake and flatten it out a bit. Frost your cupcakes right away and then whisk them into the freezer until dinner time. If you take them out just before you eat dinner, they should be thawed out when it's time for dessert and the ice cream will have begun to melt!




As you can see, Layla...as usual can't wait!

Here's the recipe:

MARTHA STEWART’S BROWNI CUPCAKES:

INGREDIENTS

Serving: Makes 12.

6 tablespoons unsalted butter
11 ounces best-quality semi-sweet chocolate, coarsely chopped
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
1 cup coarsely chopped walnuts, (optional)
Nonstick cooking spray
Mrs. Milman's Chocolate Frosting

DIRECTIONS

Preheat the oven to 350 degrees. Line a 12-count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.
In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.
In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.
Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.
Ice cupcakes with a generous amount of chocolate frosting.


Mrs. Milman's Chocolate Frosting


While this frosting is cooling, you'll need to stir it as instructed; otherwise, the frosting around the edge of the bowl will harden and the frosting at the center will remain liquid. The finished frosting should have a consistent texture. Lois Milman, the creator of the frosting, always uses Nestl; morsels and makes only one batch at a time. Spread the icing on Moist Devil's Food Cake as soon as it is sufficiently chilled; it holds its shape well on the cake.

INGREDIENTS
Serving: Makes 6 cups.
24 ounces Nestlé semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

DIRECTIONS
Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Hope you enjoy them!

Have a great week, CQ