Friendly reminder: You have until August 15 to enter the Cupcake Project + Cuisinart Ice Cream Cupcake contest. Simply dream up a creative and tasty ice cream cupcake recipe and follow the instructions on the contest post to enter. You don’t have to be a blogger or a master photographer to participate, just a home baker with a great idea. I’m so excited to see what you come up with!
I can’t enter my own ice cream cupcake contest, but if I could, I would enter these spicy Mexican chocolate and sweet corn ice cream cupcakes. The chocolate cupcakes are deep and dark and not overly sweet. They are packed with cinnamon and have a touch of black pepper. (I know black pepper in a cupcake sounds odd, but it provides a little bit of a kick without adding a chili flavor.)
Ingredients
- Spicy Chocolate Cupcakes Use the ultimate chocolate cupcake recipe, but add 1 1/2 tablespoons of cinnamon and 1 1/2 teaspoons of black pepper to the dry ingredients. I recommend using dark chocolate in the recipe.
- Sweet Corn Ice Cream I've shared the sweet corn ice cream recipe over on Cuisinart's blog.
- Cinnamon Sugar Tortilla Chips optional
Instructions
- Slice cooled chocolate cupcakes in half horizontally.
- Spread ice cream in the middle of the two cupcake halves as you would to prepare an ice cream sandwich.
- Replace the top half of the cupcake and place a scoop of ice cream on top of it.
- Optionally, top the ice cream with a cinnamon sugar tortilla chip.
- Eat immediately!
Recipe Source:cupcakeproject.com
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