She Strengthens

Rich Chocolate Ice Cream Cupcakes: A Pool Party Dream

Are you looking for a show-stopping dessert to impress your friends and family at your next pool party? Look no further! These decadent chocolate ice cream cupcakes are the perfect treat to beat the heat.

Moist Chocolate Cake

The base of these indulgent treats is a rich, mocha-flavored cake made with unsweetened cocoa powder, sugar, and canola oil. The addition of sour cream and vanilla extract gives the cake a tender crumb and deep flavor.

Cookies and Cream Ice Cream

But the real star of the show is the cookies and cream ice cream that tops each cupcake. Softened to the perfect consistency, this creamy treat is spread evenly over the cooled cake, creating a delightful contrast of textures.

Whipped Cream and Oreo Cookies

To take these cupcakes to the next level, a dollop of whipped cream infused with sugar and vanilla extract is piped onto each cupcake. Finally, an Oreo cookie is placed on top, adding a satisfying crunch to each bite.

Make-Ahead Magic

One of the best things about these cupcakes is that they can be made ahead of time. Simply bake the cake, assemble the cupcakes, and freeze until firm. Then, whip the cream and pipe it onto the cupcakes just before serving.

Get Ready for a Pool Party

With their vibrant colors and playful toppings, these cupcakes are sure to be a hit at your next pool party. And with a yield of 18-20 cupcakes, you’ll have enough to go around. So why not give them a try?

Ingredients and Instructions

For the cupcakes:

• 1 cup all-purpose flour
• 1⁄4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 2/3 cup sugar
• 1⁄2 teaspoon kosher salt
• 2 large eggs
• 1⁄2 cup canola oil
• 2 tablespoons sour cream
• 2 teaspoons vanilla extract
• 2 pints cookies and cream ice cream, slightly softened

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 18 to 20 Oreo cookies

Instructions:

1. Preheat the oven to 325°F. Line 18 to 20 standard muffin pans with paper liners.
2. Make the cake by sifting the flour, cocoa, and baking powder into a bowl. Whisk in the sugar and salt.
3. In another bowl, whisk together the warm water, egg, oil, and vanilla until blended. Pour the wet ingredients into the dry ingredients and stir just until blended.
4. Spoon 1 tablespoon of batter into each muffin cup, dividing it evenly. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.
5. Let cool for 5 minutes in the pan on a wire rack, then remove the muffin cups to the wire rack and let cool completely.
6. Return the cupcakes to the cooled muffin pans. Put the ice cream in a bowl and stir with a large metal spoon to soften the ice cream until spreadable.
7. Drop a big spoonful of the ice cream over the top of each cupcake, filling the cup and spreading it in an even layer. Cover with plastic wrap and freeze until firm, about 2 hours.
8. In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar, and vanilla on medium speed until medium-stiff peaks form.
9. Pipe the whipped cream onto the cupcakes, top each with a cookie, and serve.