4th of July Chocolate Chip Cupcakes with Chocolate Frosting

We had two big cookouts to go to this holiday weekend. I wanted to use my star sprinkles and my flag cupcake liners so I needed a light colored cake and a dark frosting. I decided to take a vanilla cupcake and add chocolate chips to it. These cupcakes were really good. The cake was perfectly dense but still moist and crumbly.

The frosting really is to die for. By adding the hot cocoa mix, there is an extra creaminess to this frosting. Multiple people commented that it tasted like mousse. I couldn’t agree more. I even used some to dip my strawberries in to. WOW was that good. The frosting recipe did make a large batch. It frosted 24 cupcakes plus I have about 2 cups of frosting leftover.

Chocolate Chip cupcakes – adapted from Vanilla cupcakes from Crazy Delicious – original recipe from Martha Stewart – makes 24
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 cup chocolate chips + 1 Tbsp flour (toss to coat chocolate chips)

Mix the dry ingredients

Add butter

Whisk eggs, milk and vanilla

Add wet ingredients 1/3 at a time to the dry ingredients

Stir in chocolate chips – be sure to coat the chips with flour so they don’t all sink to the bottom while baking

Bake for 17-22 minutes at 325 degrees or until a toothpick comes out clean

Chocolate Frosting – from Joy The Baker
1 cup unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/3 cup milk
1 cup heavy cream
2/3 cup Ovaltine – I used Ghirardelli hot cocoa

Cream together butter, cocoa powder and salt. Butter mixture will be very thick.
Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream. Mix until incorporated.

If you’d like a thinner consistency, add heavy cream a tablespoon at a time until you’re happy with the frosting.

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10 Responses to “Cookie Dough Chocolate Ice Cream Cupcakes”

  1. #
    1
    Janna — June 2, 2008 at 2:43 pm

    These look awesome!
    Did it take a long time to get the ice cream to freeze?

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    2
    Jen — June 2, 2008 at 8:03 pm

    Janna,

    I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.

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    3
    Lisa — June 5, 2008 at 4:03 pm

    I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.

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    4
    Ivy — June 5, 2008 at 6:34 pm

    This was a REAALLY good idea!
    I love cookie-dough anything. 🙂

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    5
    Katie — June 7, 2008 at 5:28 pm

    I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!

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    6
    Jen — June 12, 2008 at 3:40 pm

    That’s awesome Katie – glad I’m not the only cake mush eater out there!

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    7
    Teanna DiMicco — April 21, 2009 at 2:38 pm

    This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!

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    8
    Hillary — April 21, 2009 at 4:32 pm

    What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?

    Hillary
    Chew on That

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    9
    Cathy - wheresmydamnanswer — April 21, 2009 at 4:47 pm

    These are so incredible – Love them!!!

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    10
    Jen — April 21, 2009 at 5:01 pm

    Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.

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