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 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'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, usual can't wait!

Here's the recipe:



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


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.

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

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


  1. Anonymous3:22 AM

    Great recipes. I cooked it was wonderful. Thanks

  2. Where did you get those smiley face candies?? Those are cute!

  3. Anonymous8:51 AM

    yummy CCQ!

    BTW - if u have any ideas for GRADUATION cupcakes - - pls let us know soon!
    Seearched your site & did nto find anything....but you are soooo creative...would luv some ideas!!!

  4. Anonymous10:02 AM

    Love the happy faces. I know those cupcakes are going to make everyone who eats them smile!

  5. I like the recipies you choose. They are so different and special!!

  6. Thanks for another fab recipe. Question - how did the frosting hold up after freezing and defrosting?? Always looking for new frosting recipes. You Rock.

  7. Oh my God I love your blog!!! And I just found it. Im linking you, is that okie? :o)

  8. Thank you for making me smile!

  9. Anonymous11:16 AM

    Wow i love that you used the word smush, my husband swears the word is smoosh. yeah right

    put some polka dots on it

  10. I love the idea of ice cream filled cupcakes! yum yum.