Irish Cream Icecream Cupcakes

Irish Cream Ice Cream Cupcakes

Don’t let the green color trick you into thinking this is just another mint recipe; thanks to the Irish Creamer this dessert is anything but bland!

AuthorCarley KnutsenDifficultyIntermediate

Cupcake Base
 1 cup Flour
 ½ cup Sugar
 2 tbsp Cocoa Powder
 ½ tsp Baking Powder
 ¼ tsp Salt
 1 Egg
 2 tbsp Irish Cream Creamer
  cup Strong Coffee
 2 tbsp Oil
Ice Cream
 4 cups Vanilla Ice Cream
 4 tbsp Irish Cream Creamer
 ½ cup English Toffee Bits
 5 drops Green Food Coloring
Topping
 1 ½ cups Heavy Whipping Cream
 1 tsp Vanilla
 ½ cup Confectionery Sugar
 1 ½ tsp Unflavored Gelatin
 4 tsp Water

Cupcake Base
1

Combine all the dry ingredients in a large bowl. In a separate medium bowl, combine all the wet ingredients. Mix the wet ingredients in the large bowl with the dry ingredients. Don't over mix. If the batter is too thick, add extra coffee until a good pouring consistency is reached. Scoop 1 tbsp of batter into a cupcake liner. The batter will yield between 18-24 cupcakes. Bake at 350 degrees for 15 minutes or until the cake bounces back when pressed with a fingertip. Allow to cool completely, but do not remove from the cupcake pan.

Ice Cream
2

Combine ice cream, creamer, and food coloring in a bowl and mix until well combined. Stir in the toffee bits. If the cupcake bases are still warm, place ice cream mixture in the freezer until ready to use. While the ice cream is soft and malleable, scoop into the awaiting cooled muffin liners. Immediately put into the freezer from 1 hour to overnight, covering with plastic wrap to keep in the flavor.

Topping
3

Mix the water and gelatin in a large microwave safe bowl. Microwave on high until all the gelatin is dissolved, around 20 seconds. Let the gelatin cool until lukewarm but keep from getting cold or it will coagulate into a gel. Meanwhile, beat heavy cream, sugar, and vanilla with an electric mixer until thickens. Gradually add the gelatin to the whipping cream and beat on high until stiff peaks form. When ready to serve the ice cream cupcakes, remove from freezer and top with whipped cream topping. It will hold its shape for at least 2 hours, but since the ice cream will melt before then, serve desserts immediately.

Ingredients

Cupcake Base
 1 cup Flour
 ½ cup Sugar
 2 tbsp Cocoa Powder
 ½ tsp Baking Powder
 ¼ tsp Salt
 1 Egg
 2 tbsp Irish Cream Creamer
  cup Strong Coffee
 2 tbsp Oil
Ice Cream
 4 cups Vanilla Ice Cream
 4 tbsp Irish Cream Creamer
 ½ cup English Toffee Bits
 5 drops Green Food Coloring
Topping
 1 ½ cups Heavy Whipping Cream
 1 tsp Vanilla
 ½ cup Confectionery Sugar
 1 ½ tsp Unflavored Gelatin
 4 tsp Water

Directions

Cupcake Base
1

Combine all the dry ingredients in a large bowl. In a separate medium bowl, combine all the wet ingredients. Mix the wet ingredients in the large bowl with the dry ingredients. Don't over mix. If the batter is too thick, add extra coffee until a good pouring consistency is reached. Scoop 1 tbsp of batter into a cupcake liner. The batter will yield between 18-24 cupcakes. Bake at 350 degrees for 15 minutes or until the cake bounces back when pressed with a fingertip. Allow to cool completely, but do not remove from the cupcake pan.

Ice Cream
2

Combine ice cream, creamer, and food coloring in a bowl and mix until well combined. Stir in the toffee bits. If the cupcake bases are still warm, place ice cream mixture in the freezer until ready to use. While the ice cream is soft and malleable, scoop into the awaiting cooled muffin liners. Immediately put into the freezer from 1 hour to overnight, covering with plastic wrap to keep in the flavor.

Topping
3

Mix the water and gelatin in a large microwave safe bowl. Microwave on high until all the gelatin is dissolved, around 20 seconds. Let the gelatin cool until lukewarm but keep from getting cold or it will coagulate into a gel. Meanwhile, beat heavy cream, sugar, and vanilla with an electric mixer until thickens. Gradually add the gelatin to the whipping cream and beat on high until stiff peaks form. When ready to serve the ice cream cupcakes, remove from freezer and top with whipped cream topping. It will hold its shape for at least 2 hours, but since the ice cream will melt before then, serve desserts immediately.

Irish Cream Ice Cream Cupcakes

Thanks to Sprinkle Some Fun for the recipe!

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