mariadnoca
Moderator
Brownie Sundae Ice Cream Cone Cupcakes
Don't let their innocent appearance fool you- these Brownie Sundae Ice Cream Cone Cupcakes have a gooey, fudge-y, dark chocolate-y side! Add a drizzle of salted caramel sauce and they're positively sinful.
Yield: 24 servings
Ingredients:
For the Brownie Cones:
24 ice cream cones
2 1/2 cups granulated sugar
1 3/4 cups unsweetened cocoa powder
1/2 teaspoon kosher salt
1 1/4 cups (2 1/2 sticks) unsalted butter
4 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
For the Whipped Cream Frosting:
12 ounces cream cheese (brick)
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups heavy cream, cold
Additionally:
salted caramel and/or chocolate sauce
rainbow sprinkles
maraschino cherries, drained, rinsed, and patted dry
Directions:
Preheat the oven to 325 degrees F and cover (2) 9x13-inch baking pans with heavy-duty foil. Cut (12) small "X's" in each of the foil covered pans, and insert an ice cream cone into each "X."
Place the sugar, cocoa, and salt in a large bowl. Stir to combine. Cut the butter into pieces and add to the bowl. Heat, either in the microwave or over a double boiler, until the butter is completely melted. Stir to combine. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla and the flour. Spoon about 1/4 cup of brownie batter into each ice cream cone. Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.
Place the cream cheese, sugar, and vanilla in a large mixing bowl and beat on medium speed until smooth. Slowly drizzle in about 1/2 cup of the cold cream, with the mixer on medium-low speed. Scrape the bottom and sides of the bowl with a silicone spatula, and continue slowly adding the cold cream, while mixing on medium-low. When all the cream has been added, turn the mixer up to medium-high and whip for about a minute, or until the frosting is fluffy and stiff. (Take care not to overwhip, or the frosting could become runny.)
Top the cooled brownies with frosting. Drizzle with salted caramel and/or chocolate sauce, and garnish with sprinkles and a cherry.
Brownie recipe adapted from Bittersweet, by Alice Medrich.
Brownie Sundae Ice Cream Cone Cupcakes- These were insanley good with the salted caramel sauce!
You can use the store-bought stuff, but I highly recommend making this recipe. It only takes ten minutes and the payoff is HUGE! And I mean, if you’re going all out with an over-the-top recipe like this, why not make every component the best it can possibly be? Just make sure it’s completely cool before you drizzle it on smileys/wink.gif
Simply Perfect Salted Caramel Sauce
Prep time: 15 mins
Total time: 15 mins
Serves: 8 ounces
Learn the Basics of How To Make the most incredible Homemade Salted Caramel Sauce with this Step by Step Tutorial. Makes a great Gift!
Ingredients
1/2 cup heavy cream
2 1/2 tablespoons unsalted butter
anywhere from 3/4 to 1 teaspoon kosher salt (to taste)
1 teaspoon vanilla extract
3/4 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
Instructions
In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat and add the vanilla.
In a larger pot, combine the sugar, corn syrup, and water. Heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
http://bakingamoment.com/brownie-sundae-ice-cream-cone-cupcakes/
Don't let their innocent appearance fool you- these Brownie Sundae Ice Cream Cone Cupcakes have a gooey, fudge-y, dark chocolate-y side! Add a drizzle of salted caramel sauce and they're positively sinful.
Yield: 24 servings
Ingredients:
For the Brownie Cones:
24 ice cream cones
2 1/2 cups granulated sugar
1 3/4 cups unsweetened cocoa powder
1/2 teaspoon kosher salt
1 1/4 cups (2 1/2 sticks) unsalted butter
4 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
For the Whipped Cream Frosting:
12 ounces cream cheese (brick)
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups heavy cream, cold
Additionally:
salted caramel and/or chocolate sauce
rainbow sprinkles
maraschino cherries, drained, rinsed, and patted dry
Directions:
Preheat the oven to 325 degrees F and cover (2) 9x13-inch baking pans with heavy-duty foil. Cut (12) small "X's" in each of the foil covered pans, and insert an ice cream cone into each "X."
Place the sugar, cocoa, and salt in a large bowl. Stir to combine. Cut the butter into pieces and add to the bowl. Heat, either in the microwave or over a double boiler, until the butter is completely melted. Stir to combine. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla and the flour. Spoon about 1/4 cup of brownie batter into each ice cream cone. Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.
Place the cream cheese, sugar, and vanilla in a large mixing bowl and beat on medium speed until smooth. Slowly drizzle in about 1/2 cup of the cold cream, with the mixer on medium-low speed. Scrape the bottom and sides of the bowl with a silicone spatula, and continue slowly adding the cold cream, while mixing on medium-low. When all the cream has been added, turn the mixer up to medium-high and whip for about a minute, or until the frosting is fluffy and stiff. (Take care not to overwhip, or the frosting could become runny.)
Top the cooled brownies with frosting. Drizzle with salted caramel and/or chocolate sauce, and garnish with sprinkles and a cherry.
Brownie recipe adapted from Bittersweet, by Alice Medrich.
Brownie Sundae Ice Cream Cone Cupcakes- These were insanley good with the salted caramel sauce!
You can use the store-bought stuff, but I highly recommend making this recipe. It only takes ten minutes and the payoff is HUGE! And I mean, if you’re going all out with an over-the-top recipe like this, why not make every component the best it can possibly be? Just make sure it’s completely cool before you drizzle it on smileys/wink.gif
Simply Perfect Salted Caramel Sauce
Prep time: 15 mins
Total time: 15 mins
Serves: 8 ounces
Learn the Basics of How To Make the most incredible Homemade Salted Caramel Sauce with this Step by Step Tutorial. Makes a great Gift!
Ingredients
1/2 cup heavy cream
2 1/2 tablespoons unsalted butter
anywhere from 3/4 to 1 teaspoon kosher salt (to taste)
1 teaspoon vanilla extract
3/4 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
Instructions
In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat and add the vanilla.
In a larger pot, combine the sugar, corn syrup, and water. Heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
http://bakingamoment.com/brownie-sundae-ice-cream-cone-cupcakes/