Chocolate Cupcake Ice-Cream

Recipe: Donna Hay

Ingredients:-

125g butter, softened

1/2 cup (125ml) milk

3/4 cup (165g) castor sugar ( I used 1/2 cup )

100g dark chocolate, melted

2 eggs A ( I used 3 eggs size C )

16 store bought ice-cream cones*

80g dark chocolate, extra chopped

1 teaspoon baking powder

16 glace cherries

2 tablespoons cocoa powder

Chocolate Butter Cream Icing:

250g butter, softened

2 cups (320g) icing sugar, sifted

1/2 cup (50g) cocoa powder, sifted

2 tablespoons milk

Optional : Chocolate rice for spinkle

Method:-

Preheat oven to 160C (320F).

Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.

Gradually add the eggs and beat well after each addition.

Sift over the flour, baking powder and cocoa and beat until combined.

Fold through the milk and stir in the chocolate.

Place the ice-cream cones on a baking tray and place a piece of the extra chocolate in the base of each cone.

Spoon the cupcake mixture into the cones and bake for 20 - 25 minutes or until cooked when tested with a skewer. Allow to cool.

To make the chocolate butter cream icing:

Place the butter in the bowl of an electric mixer and beat for 6 - 8 minutes or until pale and creamy.

Add the icing sugar mixture, cocoa powder and mix and beat for a further 6 minutes or until light and creamy.

Pipe the icing onto the cupcakes using a star nozzle and top with the glace cherries to serve.

Makes 16.

*Choose ice-cream cones with a flat base so they can stand up.