Brownie Bottom Ice Cream Cupcakes

Name: Brownie Bottom Ice Cream Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 177 milliliters all purpose flour; 1 teaspoon baking powder; 2 larges eggs plus one egg yolk; 1 teaspoons salt; 266 milliliters sugar; 118 milliliters (1 stick) unsalted butter; 85 grams unsweetened chocolate, chopped; 1 teaspoon vanilla

Brownie Bottom Ice Cream Cupcakes might be just the dessert you are searching for. This recipe makes 4 servings with 646 calories, 7g of protein, and 37g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. 378 people found this recipe to be flavorful and satisfying. A mixture of chocolate, baking powder, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Summer event. It is a good option if you're following a vegetarian diet. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350F. Line two cupcake pans with foil cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Aluminum Foil

Oven

Combine first 3 ingredients in small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Double Boiler

Bowl

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.

Ingredients you will need

Chocolate

Vanilla

Sugar

Egg

Equipment you will use

Bowl

Aluminum Foil

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.

Ingredients you will need

Ice Cream