Coffee. It fuels the world. There are so many ways to enjoy it. Most people I know put creamer and sugar in it. Some like it with absolutely nothing in it, (I don’t know how they do it. Gag!) I myself cannot imagine drinking coffee without sugar and loads of milk. My favorite coffee drink is the Double Shot from Starbucks, (I’m desperate to copycat that recipe), but cappuccinos and lattes are my alternate choices. Lately, I’ve discovered that coffee ice cream has replaced chocolate as my go to frozen treat. So when I decided to participate in the Ice Cream Cupcake Contest this year, I knew what I had to do.
My dream Ice Cream Cupcake is a combination of chocolate cake and cappuccino ice cream. Throw in some chocolate chips and it’s a dream come true! When I started thinking about the perfect Cappuccino Ice Cream Cupcake, here is what I envisioned:
A Chocolate Cupcake, Topped with Cappuccino Chocolate Chip Ice Cream. Crowned with a Dollop of Whipped Cream and Chocolate Covered Coffee Bean.
That’s cute and all, but I felt that if I was going with the coffee theme, it needed to be a true cupcake and be either baked or served in a coffee mug.
That’s better! To make your own, bake your favorite chocolate cupcakes, adding a teaspoon or so of instant coffee granules to the batter. May I suggest these cupcakes? If you’re baking in a mug, you’ll probably have to add extra batter and baking time to the recipe. I used about 4 cupcakes worth of batter here.
Another option would be to bake the cupcakes in silicone baking cups then unwrap them and place inside your favorite mug.
I’ve topped mine with whipped cream and a chocolate coffee bean, but dusting with cinnamon or cocoa powder would also bring the café experience to these cupcakes.
Cappuccino Chocolate Chip Ice Cream
|Makes 1.5 Quarts|
|1 cup milk|
|1/4 cup ground coffee|
|1 cup sugar|
|3 eggs, beaten|
|1/8 tsp. salt|
|2-3 tsp. vanilla extract, depending on strength|
|3 cups half and half|
|1-4.25 oz. dark chocolate bar|
In a saucepan, heat milk on medium-high heat until you see the first signs of bubbles, then remove from heat. Stir in coffee and allow to steep for 3-4 minutes. Strain the coffee grounds out of the milk using a fine sieve. Slowly add the milk into the eggs, whisking constantly. Return the mixture to the saucepan and add the sugar and salt. Stir for 3-4 minutes over medium-high heat until the mixture thickens. Add vanilla and 1 cup of the half and half. Move the mixture to the refrigerator until chilled. Meanwhile, chop the chocolate bar into small chunks and/or shards and set aside. Once the mixture is chilled, add it, the chocolate, and the rest of the half and half to your ice cream maker and freeze according to the manufacturer's instructions.
The Ice Cream Cupcake Contest is host by Cupcake Project and Scoopalicious. Judging with them are Nicole Weston from Baking Bites, Jessie Oleson from CakeSpy, and Naomi Robinson from Bakers Royale. These three bloggers will also showcase their favorites on their own blogs
The winner will be announced by July 1 and will receive an amazing collection of dessert cookbooks from some of our favorite authors!
From author Krystina Castella:
From authors Bruce Weinstein and Mark Scarbrough:
From Nicole Weston, author and contest judge:
From Jessie Oleson, author and contest judge (to be delivered upon book release):
From Emma Hand, creator of Snap Stories and designer of our amazing new Ice Cream Cupcake Contest logo:
Wow! I’d love to win all of those, but even if I don’t, I’ve still got my ice cream in the freezer!
Linked to Made It On Monday.
Check out this at Brewed Daily.
And here is the link to all the entries.