Description
Decadent brownie cupcakes topped with creamy strawberry ice cream, drizzled with rich chocolate ganache, and finished with a fresh strawberry slice. This dreamy frozen treat is perfect for summer gatherings, birthdays, or whenever you’re craving a chocolate-strawberry indulgence!
Ingredients
Units
Scale
For the Brownie Base:
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Ice Cream Layer:
- 2 cups strawberry ice cream, softened
- 1/2 cup diced fresh strawberries
For the Topping:
- 1/2 cup semisweet chocolate chips
- 2 tablespoons heavy cream
- 6 fresh strawberry slices
Instructions
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Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Line a muffin pan with cupcake liners.
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Make the Brownie Base:
- In a bowl, mix the melted butter and sugar until combined.
- Whisk in the eggs and vanilla extract.
- Sift in the flour, cocoa powder, and salt, then stir until smooth.
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Bake the Brownie Cupcakes:
- Spoon the batter into the cupcake liners, filling them halfway.
- Bake for 12-15 minutes, or until the brownies are set.
- Let them cool completely before adding the ice cream layer.
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Add the Ice Cream Layer:
- Stir the diced strawberries into the softened strawberry ice cream.
- Spoon the mixture over the cooled brownies, smoothing the tops.
- Freeze for at least 2 hours until firm.
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Prepare the Chocolate Ganache:
- Melt the chocolate chips with the heavy cream, stirring until smooth.
- Let cool slightly before drizzling over the frozen cupcakes.
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Garnish & Serve:
- Top each cupcake with a fresh strawberry slice.
- Serve immediately or keep frozen until ready to enjoy.
Notes
- Make-Ahead: These cupcakes can be prepared a day in advance and stored in the freezer.
- Storage: Keep frozen in an airtight container for up to a week.
- Variation: Try different ice cream flavors like vanilla, chocolate, or raspberry for a fun twist.
