Frozen Brownie Cupcakes
Indulge in the ultimate frozen treat with these irresistible Frozen Brownie Cupcakes! Combining the fudgy richness of homemade brownies with the creamy delight of your favorite ice cream, this dessert is the perfect blend of gooey and cold. Each cupcake starts with a decadent brownie base, baked to perfection and then hollowed out to cradle a scoop of luscious ice cream. After a quick trip to the freezer, these chilled delights are ready to be dressed up with chocolate syrup, whipped cream, and your choice of sprinkles or nuts for an extra touch of texture and flavor. Quick to prepare in just under an hour, these Frozen Brownie Cupcakes are an eye-catching, crowd-pleasing dessert that's perfect for hot summer days, birthday parties, or any occasion that calls for a sweet twist.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 2 cups your favorite ice cream
- 0.25 cup chocolate syrup (optional for topping)
- 1 can whipped cream (optional for topping)
- 3 tablespoons sprinkles or chopped nuts (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second increments, stirring after each interval, until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly frothy.
Gradually stir the melted chocolate mixture into the egg and sugar mixture until fully combined.
In a separate bowl, sift together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and gently fold until just combined. Avoid overmixing.
Divide the brownie batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
Remove the muffin tin from the oven and let the brownies cool completely in the pan.
Once cooled, use a small spoon or your fingers to gently press down the center of each brownie to create a well for the ice cream.
Scoop about 2 tablespoons of your favorite ice cream into the well of each brownie cupcake, pressing gently to secure it in place.
Place the brownie cupcakes on a baking sheet and transfer them to the freezer for at least 1 hour, or until the ice cream is firm.
Before serving, drizzle with chocolate syrup, top with whipped cream, and garnish with sprinkles or chopped nuts, if desired.
Serve immediately and enjoy your Frozen Brownie Cupcakes!
Nutrition Facts
Calories |
6398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.7 g | 487% | |
| Saturated Fat | 238.9 g | 1194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1495 mg | 498% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 765.0 g | 278% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 595.5 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1088 mg | 84% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2704 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
