My very first ice cream cupcake!

I couldn't sleep last night and instead of trying to do something that would help me fall asleep, I do something I know would keep me up. I went online. I brought my laptop to bed. Very bad, I know. Clearly, I wasn't thinking. Well, in the wee hours of the morning, I was browsing around and going through my blog list. I didn't get very far because once I got to I Heart Cuppycakes, I saw the link to Cupcake Project, which then led me to Scoopalicious. Well, it went downhill from there. I was not going to sleep anytime soon. I got super excited because they are holding their 2nd Annual Ice Cream Cupcake Roundup. I saw the deadline- May 31st! It's already the 28th! Before I forced myself to put the laptop away and go to bed, I knew the flavor of cupcake, ice cream, and the topping I wanted to do. First thing I did this morning was write up my grocery list. Your curious now aren't you? =)

Introducing........

Mexican Chocolate Cupcake with Fried Ice Cream!
(topped off with Whipped Cream and a Cinnamon Sugar Baked Tortilla Triangle)




If your interested in entering the contest, visit Cupcake Project and Scoopalicious. Don't forget to check out the fabulous prizes! They have some awesome tips and instructions on how to make ice cream cupcakes. Make sure you do so before the 31st!

If your interested to know how I made these, lets get started!
This cupcake recipe is from 4 Obsessions- another blog I found online last night.

The leading ladies and gents of this production:

**I totally forgot to put the Buttermilk in the pic! So sorry!**

2 sticks (1 C) unsalted butter
1/2 C Dutch-process unsweetened cocoa powder
3/4 C water
2 C granulated sugar
2 large eggs
1/2 C well-shaken buttermilk
2 T vanilla
2 C all purpose flour
1 t baking soda
1 t cinnamon
1/4 t salt


Preheat oven to 350. Put cupcake papers in your muffin tins.
melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth. Remove from heat.
Whisk in separately sugar, eggs, buttermilk, and vanilla.


Sift together flour, baking soda, cinnamon and salt into a bowl. Then sift again into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).

**since these were the ones I wanted to use for the ice cream cupcakes, I only put in a tablespoon of batter in each liner. There was a lot of batter left, so I followed the instructions with the ones below**

Fill cupcake papers to about 2/3 full. Bake for 20 minutes until a skewer or toothpick comes out clean. It's a moist cake, so don't worry if a few crumbs stick to your tester.
Allow cupcakes to cook and then dust with powdered sugar.
** For the ones with less cupcake batter, it baked for about 13 minutes in my oven- make sure you check yours after 10 minutes so you can pretty much estimate how much more time in needs baking**

Just in case your wondering how I didn't get chocolate batter all over the place, I used a tablespoon sized scooper- just like this.


It came out with a really nice dome top. I let it cool for about 30 minutes them popped it in the freezer for about an hour or two. Now were ready for the ice cream.

I got the ice cream at my local Fred Meyer grocery store (that's what its called in the Pacific Northwest). I believe its called Krogers in other places. The ice cream brand itself I think is their signature brand. So I don't think your able to find it elsewhere- but I could be wrong.

Look at that yummy goodness. This is how it's described on the box "Honey Cinnamon Flavored Ice Cream with Cinnamon Sugar Toasted Pieces and a Honey Caramel Ribbon". Oh, and right now that and the other flavors are 3 for $10. I put the ice cream in the bowl first to stir and soften it before placing it on top of the frozen cupcakes.

I froze it again for another hour before stealing 3 cupcake tops from my other set of cupcakes and placing it on top of the ice cream. Did you catch all that? Great=)
Well, maybe this picture will help:

Now all I have to do is take a can of whipped cream and go a tiny bit crazy. Okay, its not very crazy.


To make the Cinnamon Sugar Triangles, you will need:

Sugar
Cinnamon
Flour tortillas
Melted butter

Preheat oven to 400 degrees. Cut tortillas into triangles however big or small you want them. Place it on a cookie sheet ( I put foil on top of my cookie sheet) on a single layer. Place in oven for about 7 minutes or until brown. Depending on how much triangles you have will determine how much butter you put. You only need enough to coat the triangles. Place the triangles in a bowl and put some melted butter on top- a teaspoon at a time because you won't need much. Toss, and then sprinkle sugar and cinnamon, toss some more and your done!


**I forgot to add the butter, such a dooofus** (I added it after I took the picture).
I have to say, this cupcake is so moist and yummy- and with the ice cream, and whipped cream. mmmgood! Please don't forget to vote for the cupcake of your choice the first week of June! Please visit Cupcake Project & Scoopalicious to cast your vote=)