Let's face it. Some desserts just don't work in the summer. For instance, I feel that apple pie or caramel apples are strictly fall treats. But there are some desserts that were MADE to be enjoyed while the temperatures are skyrocketing. Like these fudge brownie and coconut ice cream cupcakes, which tout the perfect combo of icy-cool, creamy, tropical deliciousness and fudgy brownie cake. Wowee!
Check the recipe out ...
Fudge Brownie and Coconut Ice Cream Cupcakes from HowSweetEats.com
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 tablespoons vegetable oil
2 ounces high-quality milk chocolate, melted
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chocolate chips/chunks
1/2 gallon of coconut ice cream
1 batch of coconut whipped cream
Sprinkles + toasted coconut for topping
Preheat oven to 350 degrees F. Line a muffin tin with liners and lightly spray with nonstick spray.
In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Stir in oil and melted chocolate. Add in flour, cocoa powder, baking soda, and salt, stirring until combined. Fold in chocolate chips. Add about 2 tablespoons of brownie batter to the bottom of each cupcake liner. Bake for 8-10 minutes, or until batter is just set. They may be a bit sunk in the centers. Remove and let cool completely.
Once cool, remove ice cream from the freezer and let it get slightly soft. Add a scoop on top of each brownie cup, molding it and smoothing it out with a spoon. Place in the freezer for 2-4 hours.
Prepare a batch of coconut whipped cream. When ready to serve, remove cupcakes and immediately add whipped cream on top. Garnish with sprinkles and coconut. You can place back in the freezer or serve right away.
Image via Chelsea Nesvig/Flickr