Mini Ice Cream Brownie Cupcakes

By srumbel

Mini Ice Cream Brownie Cupcakes - a chewy brownie layered with ice cream and topped with a smooth and rich chocolate ganache!
from goodmorningcali.com

Ingredients

• Brownie:
• 1 large egg
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/8 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1/2 cup sugar
• 1/3 cup all purpose flour
• handful of chocolate chips
• Ice Cream:
• Your favorite Blue Bunny® ice cream flavor
• Chocolate ganache:
• 4 oz semisweet chocolate (chips or roughly chopped bars)
• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• tiny pinch of salt

Preparation

Step 1

Brownies:

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners or spray nonstick spray in each well.
In a medium bowl, add the egg, cocoa powder, salt, espresso powder, vanilla extract, butter, sugar, flour and chocolate chips. Mix until well combined.
Spoon about a heaping ½ tablespoon of the brownie batter into each.
Bake for about 15 minutes.
Let the brownies cool while you take out your ice cream.
Let the ice cream sit at room temperature for about 10 minutes so it is slightly softened.
When the brownies are cool to the touch (you can refrigerate them if you want them to cool faster), fill the rest of each muffin well with your desired flavor of ice cream.
Put the muffin tin in the freezer and let it freeze for at least 3 hours.

Chocolate ganache:

Put chocolate in a heatproof bowl.
In a separate small microwaveable bowl, heat heavy cream in 10 second intervals, until it is warm.
Pour over chocolate and let sit for about a minute to let chocolate soften.
Add butter and stir until glossy.
Take the muffin tin out of the freezer and pour a spoonful of ganache over each.
Place it back in the freezer to re-freeze the ice cream.
To serve, let it sit at room temperature for about 1-2 minutes to let the chocolate ganache soften before eating. Enjoy!!

Serves: 12