Neapolitan Ice Cream Cupcake

I look forward to this contest every year! Cupcake Project and Scoopalicious are hosting their annual Ice Cream Cupcake Contest. The only requirement is that the cupcake have a cake portion and a ice cream (or frozen) portion.

Coming up with an ice cream cupcake recipe was harder than you’d think. I had so many ideas swimming around in my head… But I wanted it to be a cupcake I could enjoy even with my lactose intolerance. Lucky for me, I’m able to find all sorts of dairy free ice cream these days. When I saw that the lactose free flavors at JPLicks were vanilla and strawberry, I couldn’t get the idea of strawberry ice cream out of my head. I bought a pint and headed home.

That night, I decided to taste some of the strawberry ice cream. I topped the ice cream with some chocolate chips and whipped cream. It’s such a classic and perfect combination. And thus, the idea of a Neapolitan Ice Cream Cupcake was born.

These cupcakes consist of a yellow cupcake base, layered with some strawberry ice cream, and frosted with chocolate cream cheese frosting. I love how the frosting looks like soft serve!

If you’ve never had an ice cream cupcake, I definitely recommend trying one. They’re great in the summer time and the flavor combinations are completely endless. Be sure to check out the Cupcake Project Facebook Page to see photos of all the other entries.

One Year Ago: Dark Chocolate Frosting
Three Years Ago: Pina Colada Cupcakes

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Neapolitan Ice Cream Cupcakes

Yield: 12 cupcakes

Ingredients:

For the Neapolitan Ice Cream Cupcakes
12 half-filled yellow cupcakes, recipe follows
1 pint strawberry ice cream
Chocolate cream cheese frosting, recipe follows

For the Half-Filled Yellow Cupcakes
1/2 stick (1/4 cup) unsalted butter, room temperature
1/4 cup + 2 Tbsp flour
1/4 cup + 2 Tbsp cake flour (not self-rising)
3/4 tsp baking powder
1/8 tsp salt
1/4 cup + 3 Tbsp sugar
1 eggs
1/2 tsp vanilla
5 Tbsp milk

For the Chocolate Cream Cheese Frosting
4 oz cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1/8 teaspoon salt
1/2 tsp vanilla extract
1 1/2 cups powdered sugar, sifted
1 1/2 ounces unsweetened chocolate, melted

Directions:

For the Neapolitan Ice Cream Cupcakes
Bake the cupcakes and allow to cool in the pan.

Take ice cream out of freezer to allow it to melt a bit while cupcakes are cooling.

With the cupcakes still in the pan, spoon semi-melted ice cream onto the cupcakes until liners are full. Place cupcake pan in freezer for 30 minutes.

Make chocolate cream cheese frosting and pipe a swirl onto the ice cream cupcakes.

Store in the freezer.

For the Half-Filled Yellow Cupcakes
Preheat oven to 350 degrees. Place 12 cupcake liners in two muffin pans. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Divide batter between the prepared pans. Bake for 10-12 minutes. Allow cupcakes to cool in pan.

For the Chocolate Cream Cheese Frosting
Cream the cream cheese and butter together thoroughly.

Add the salt, vanilla, and powdered sugar.

Finally, mix in the melted chocolate and blend thoroughly until smooth.

If additional thickening is needed, add more sifted powdered sugar, a little at a time, until a spreadable consistency is reached.

Half-filled yellow cupcakes Recipe adapted from Martha Stewart
Chocolate Cream Cheese Frosting Recipe adapted from Food Network

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14 Responses to “Dairy Free Chocolate, Strawberry, and Vanilla Ice Cream Cupcakes”

  1. #
    1
    ttfn300 — May 27, 2009 at 12:47 am

    these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂

  2. #
    2
    Jen — May 27, 2009 at 12:49 am

    Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!

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    3
    Sam — May 27, 2009 at 2:43 am

    Ooooh. This looks too good. I’m gonna have to try that.

  4. #
    4
    Stef — May 27, 2009 at 4:23 am

    I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!

  5. #
    5
    gaga — May 27, 2009 at 5:36 am

    I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!

  6. #
    6
    Ingrid — May 27, 2009 at 4:00 pm

    They look pretty! Love the photo of the cross section where you can see the strawberry.
    ~ingrid

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    7
    Vegiegail — May 27, 2009 at 4:31 pm

    Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!

  8. #
    8
    Jen — May 27, 2009 at 4:52 pm

    Thanks Vegiegail – I’ll have to check that out.

  9. #
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    Sara — June 1, 2009 at 11:25 pm

    So cute! These are so pretty with the strawberry in the middle and they look delicious.

  10. #
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    paru's_circle — June 3, 2009 at 4:23 am

    voted for your strawberry one..good luck!

  11. #
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    Bethany — June 11, 2009 at 2:21 pm

    gorgeous. love the inset strawberry. love the Neapolitan theme.

    bethany@scoopalicious

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    12
    Shoshana — June 12, 2009 at 4:46 am

    I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.

    Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html

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    Karen — May 21, 2010 at 12:27 pm

    Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name

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    Karen — May 21, 2010 at 12:35 pm

    This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.

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