Saturday, August 9, 2008


it was requested to me by one of my readers to make sure i include recipes for the cupcakes i make. i usually try to link to sites i get my recipes from or tell a little about how i made them, but i realized i didn't do this for my past cupcake endeavor.

so, here is the "recipe" for the Mudslide Ice Cream Cupcakes
[adapted from joy the baker. check there for better instructions :)]

cupcakes / ice cream:
breyer's chocolate "chip" ice cream
dark chocolate fudge cake mix
Irish Creme

semi-sweet chocolate chunks
heavy cream
Godiva Chocolate Liqueur

i let the ice cream soften in the fridge for an hour or so [possibly a little too much]. then transferred the to a bowl and folded in the Irish Creme. i must have used 1/4 cup - enough so that you can just taste it. ice cream was put back in the container and then in the freezer.

added another 3 or so tablespoons of Irish Creme to the batter and greased the pans [didn't use liners]. i put WAY TOO MUCH batter in the pans, so after they were cooked, i had cut all the tops off, bagged them and threw them in the freezer for something like a future chocolate trifle. then put the cupcakes in the pans back in the freezer. i had almost two full 12 pans of large and mini cupcakes. joy the baker advises using 1 tsp batter for mini cupcakes and 1 T for regular. i read this but it must not have registered.

keep cakes in the freezer for at least 4hrs, then fill each to the top with the ice cream. i actually ran out of ice cream TWICE and had to use some extra vanilla and moose tracks flavors we had in the freezer. after this, cover and put back in the freezer. i probably did this at about 7 or 8 at night.

after they've been in the freezer overnight, take the cupcakes out of the tins and placed them on trays. cover and put back in freezer for at least 15 minutes. during this time, i made chocolate ganache using this recipe, along with a few splashes of chocolate liqueur [i added the liqueur to the liquid mixture before adding it to the chocolate]. after the ganache had cooled it went on the cupcakes [with the help of kt and kc]. it hardened fast, and they applied ganache as i applied the sprinkles. then, back in the freezer.

i think the irish creme caused the ice cream to not harden as much as it could have. we kept them in the freezer until we served them, and dished them out quick. they were still really really really good. i think there are two left in my freezer.

hope that was helpful! planning on putting some wedding pics from Friday's wedding up soon.