Chocolate Strawberry Bliss Cupcakes

How cool do ice cream cupcakes sound!? I bet you are jumping out of your seats and exclaiming, "That is so freaking cool!" Oh you aren't that excited? Well, what's wrong with you? When is the last time you had an ice cream cupcake? If you haven't had one in the last six months, then you should be very excited about this post.

I came across this event hosted by Cupcake Project and Scoopalicious one day while browsing the good old internet. The event was all about putting your creative hat on and making an ice cream cupcake. I was immediately drawn to the idea of making ice cream and cupcakes and combining the two into something delicious. I knew I wanted to make something fun and colorful. I ran a whole slew of combinations in my mind and pictured what would look the best until I reached a combination I was satisfied with. I decided to be efficient and use the white chocolate cupcakes I had made earlier in the day and top it off with some homemade strawberry ice cream. It gets better though because I decided to top that with some delicious white chocolate frosting and a cute strawberry slice.

For more information about the event, make sure to check here. I had a lot of fun making these and I'm sure you would too, so give it a go!

Fresh Strawberry Ice Cream
Source: Whole Foods

2 cups sliced fresh strawberries
1 cup whole milk
1 cup heavy cream
3/4 cup sugar

Set aside 1/2 cup of sliced strawberries. In a blender or food processor, combine remaining ingredients and puree until smooth. Add reserved slices. Pour into ice cream maker and finish according to manufacturer's directions. (It's 20 minutes of a Cuisinart ice cream maker).

For this event it's best to halve the original cupcake recipe. This will yield 12 half-filled cupcakes liners.

These are other tips that Stef has posted on her blog:

How to Make Ice Cream Cupcakes

A simple ice cream cupcake is just cake on the bottom, ice cream on the top, and some frosting.

1. Use any cake recipe you like. Just fill your cupcake liners half as full as you normally would. You don't want the cake to come to the top because you want to leave lots of room for ice cream. Bake as normal, although you may need to cut baking times a bit since there is less cake.
2. When the cupcakes are done baking, let them come to room temperature and stick them in the freezer. I froze mine right in the cupcake tins to make it easy.
3. Remove the cupcakes from the freezer and use a spatula to cover the cupcake with ice cream. I worked with ice cream that was out of the freezer for just a couple of minutes. It was still hard but not so hard that I couldn't spread it.
4. Return the cupcakes to the freezer and wait for the ice cream to get hard again.
5. After the ice cream is hard again, you can further smooth the tops by dipping your spatula in hot water and running it over the top of the cupcakes.
6. Frost the cupcakes with your favorite frosting - I think a cream cheese frosting works best. You can also frost the cupcakes with ice cream. The words "Ice" and "Cream" in the photo above were frosted with ice cream. I found this to be REALLY hard. As I tried to pipe the ice cream, it would melt and as soon as it melted it wouldn't hold any shape. If anyone knows a good way to do this, please write about it!