Fall is pretty much here, but I’m not quite ready to say goodbye to summer just yet. Even though the temperatures are dropping and the breeze drifting through my open window is much cooler than it was last week, I’m still desperately holding on to denim shorts, cropped tops, sunkissed skin, open waters and the summer memories of a blissfully careless kind of freedom.
I made these cupcakes back in May as a treat to celebrate one of my closest friends, Paige’s birthday. I knew I wanted to make her something really special in honour of the occasion so as soon as I stumbled upon these cupcakes I knew that these were just right. I fell in love with the idea of combining 2 different desserts into one: fresh strawberry ice cream and brownies. You can of course use store-bought ice cream, but I had fresh strawberries on hand so I figured why not make it from scratch.
I was worried that after freezing these cupcakes overnight, the brownie base would either become really dry and/or tough to bite into, but as long as you leave out the cupcakes to thaw for about 5-10 minutes before serving, the brownie base will still be chewy and absolutely delicious when combined with a the strawberry ice cream!
Paige is like me and loves all things cute and pretty, so I thought these chocolate butterflies would be the perfect topping! Check back in a few days for a tutorial on how to make these chocolate butterflies
Strawberry Ice Cream Brownie Cupcakes
For the brownies:
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 large eggs plus 1 egg yolk
1 1/8 cups sugar
1 tsp. vanilla extract
For the ice cream:
1 batch strawberry ice cream, slightly softened
For the ganache:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
2 tbsp. butter, at room temperature
Fresh strawberry slices