Bring on the heat.
Because now… I can handle it.
Well, sort of. I’ll probably complain about the heat a little, but if there’s ice cream involved, I don’t mind so much.
I made these ice cream cupcakes last summer—an over-the-top combination of chocolate, peanut butter and coffee—and they were unforgettable. That memory led me to this version: fudge brownie bases topped with coconut ice cream, crowned with coconut whipped cream and a generous scattering of sprinkles and toasted coconut.
The brownie base is denser than a typical cupcake crumb, so you get a fudgy bite that pairs perfectly with creamy coconut ice cream. When the ice cream begins to soften slightly and meld with the brownie, the texture is simply irresistible. Because these are brownies rather than a light cake, the result is rich, fudgy and intensely chocolatey.
One practical note: ice cream cupcakes must stay frozen until you’re ready to serve, and they do begin to soften fairly quickly. If you’re impatient like me, that can be a tiny problem. The coconut whipped cream, however, holds up surprisingly well in the freezer, which makes these cupcakes even more convenient—you can prep them ahead and keep them frozen until you’re ready to enjoy.
Fudge Brownie and Coconut Ice Cream Cupcakes
18
to 24 cupcakes
4 hrs
10 mins
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 ounces high-quality milk chocolate, melted
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup chocolate chips or chunks
- 1/2 gallon coconut ice cream
- 1 batch coconut whipped cream
- Sprinkles and toasted coconut for topping
Instructions
- Preheat the oven to 350°F. Line a muffin tin with liners and lightly spray each liner with nonstick spray.
- In a large bowl, whisk together the melted butter, sugar and vanilla until mostly smooth. Add the eggs one at a time, whisking until the batter is smooth after each addition. Stir in the oil and melted chocolate.
- Add the flour, cocoa powder, baking soda and salt, stirring until combined. Fold in the chocolate chips. Spoon about 2 tablespoons of brownie batter into the bottom of each cupcake liner.
- Bake for 8–10 minutes, or until the batter is just set. For a fudgier center, slightly underbake so the middles remain a little soft. Remove from the oven and let cool completely.
- When the brownie cups are cool, let the coconut ice cream soften slightly at room temperature. Scoop a rounded portion of ice cream onto each brownie base, shaping and smoothing with a spoon. Return the tray to the freezer for 2–4 hours to firm up.
- Make a batch of coconut whipped cream. Just before serving, remove the cupcakes from the freezer and top each with whipped cream. Sprinkle with colorful sprinkles and toasted coconut. Serve immediately or return to the freezer to keep chilled.
Notes
This recipe is adapted from a previous ice cream cupcake version and works well chilled ahead of time. The coconut whipped cream holds up in the freezer, making these great to prepare in advance.
Dessert
American
Can you even take that? The combination of fudgy brownie, creamy coconut ice cream and light coconut whipped cream is a showstopper—perfect for warm days when you want an indulgent, make-ahead dessert that feels special. Enjoy!