Ice cream cupcakes are the perfect option for summer celebrations! This chocolate malt ice cream cupcake has a brownie layer topped with chocolate malt frozen custard, whipped cream and a malt ball for a cool fun summer dessert.
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My daughter’s birthday is in the middle of July. Having a summer birthday is kind of a bummer when you are a kid because you don’t get to celebrate at school with your friends. But having a summer birthday in July in Las Vegas is brutal.
It’s too hot to do anything but eat ice cream and swim and that’s exactly what we do each year to celebrate. This year I decided I’d see if she’d go for ice cream cupcakes in place of the cake cupcakes I normally buy at the bakery because it’s just too hot to bake.
I surprised her with these ice cream cupcakes hoping she’d ask for them for her birthday – and she did! Score one for mom.
I first saw ice cream cupcakes at an ice cream shop. Of course, the price was exorbitant. I did some investigating to see what was in them and they are basically a layer of cake with ice cream on top. That’s easy enough.
I opted to start with a layer of brownies using my favorite fudge brownie recipe. They are perfect for the bottom layer as they are thick and rich and a little bit goes a long way. But you can use any brownie or cake recipe you like.
Use 1 Tablespoon of batter in each cupcake, bake and allow to cool completely.
These are technically not ice cream cupcakes. Oh no, I decided to up the ante on my cupcakes and used ice cream’s creamier cousin – DEYER’s Frozen Custard.
I picked up both Chocolate Malt and Old Fashioned Vanilla flavors just so I had options.
Once the brownie layer is cool, set out the frozen custard to soften. The frozen custard should be soft enough so you can scoop and spread it.
I opted to do all chocolate malt or all vanilla in each cupcake, but you can layer them, too.
Once all the cupcakes are full, pop the tin back in to the freezer. I let mine freeze for 24 hours so they would be nice and solid.
When you are ready to serve, pop each cupcake out of the tin. They may stick a little. I used a table knife to pop them out. Then carefully peel off the paper liner.
Top the cupcakes with whipped cream and a malt ball candy. It was so hot out (around 110!) that my whipped cream started to soften quickly. I think next time I will freeze the whipped cream and candy on the ice cream cupcakes so they can stand up to the heat.
Chocolate Malt Ice Cream Cupcakes
- 1 recipe Fudge Brownies, or your favorite brownie recipe
- 1 container DREYER's Chocolate Malt Frozen Custard
- Whipped cream
- Malt ball candies
- Prepare a 12 cup muffin tin with paper liners. Set aside.
- Prepare brown batter according to recipe.
- Scoop 1 Tablespoon into each muffin tin. You may have leftover brownie batter, which you can bake as desired.
- Bake brownies according to recipe, but watch them closely as they will probably need less time.
- Allow brownies to cool completely.
- Set the frozen custard out on the counter to soften until it is easily scoopable but not completely melted.
- Scoop the frozen custard on top of the brownie in each tin. Fill to the very top of the tin and smooth the top.
- Freeze the cupcakes until the custard is frozen solid again. This will take at least a few hours but overnight preferred.
- When ready to serve the ice cream cupcakes, remove from the freezer and pop each cupcake out of the tin. Remove the paper linings. Top with whipped cream and a malt ball candy. Serve immediately.