Chocolate Guinness Icecream Cupcake

It was pretty hard to get into making icecream seeing as we are heading into winter here. But I couldn't stop the creative juices once I found out about the Icecream Cupcake roundup hosted by Cupcake Project, who I feel is a kindred soul sometimes with her creative cupcakes. I don't feel like such a freak with some of my flavour combinations!




Now before we get started, yes I made everything from scratch so this really was a cupcake project. It is fiddly and without an icecream maker it takes a wee bit of patience for all the layers to come together.

I had some paper coffee cups and thought this was the perfect excuse to use them for a cupcake. The quantity of icecream for both layers was enough for the cupcakes I made with the coffee cups. I'm not sure whether it will be enough or too much if you use normal cupcake liners.

I had some plastic bags that I used to package the cupcakes with and as you can see in the very last photo of the post, I included a spoon with every bag to make it easier for all my taste testers.

I have other icecream cupcake ideas so maybe I will trial them when it is summer. And mayhaps I will invest in a icecream maker.

Chocolate Raspberry Cupcakes

1 1/2 cups plain [all-purpose] flour
1/4 cup cocoa
1/3 cup sugar
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup milk
1/2 cup raspberry juice
1 tbs white vinegar
1/3 cup raspberry jam [preserves]

1. Preheat oven to 180 (350ºF). Line 2 muffin trays with cupcake liners.
2. In a large bowl, sift together flour, cocoa, sugar, soda, and salt.
3. Stir and make a well in the center. Pour the oil, milk, raspberry juice , raspberry jam and vinegar into the well.
4. Spoon a tablespoon of batter into each cupcake liner.
5. Bake for 8-12 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely.
7. Prepare cupcakes for next step by freezing.



Makes 24 icecream cupcakes




Guinness Icecream from The Boston Globe

1/2 vanilla bean, split lengthwise
1 cup [whole] milk
1 cup thickened [heavy] cream
2/3 cup Guinness stout
2 tbs plus 2 tsp golden syrup [molasses]
4 egg yolks
1/3 cup sugar
1/2 tsp vanilla extract

1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.
2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.
3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.
4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.
5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.


Makes 1 quart or 950ml




Creamy Orange Icecream from Joy of Baking

1 1/2 cups thickened [heavy whipping] cream
1/2 cup half-and-half (for those of use that can't get half -and -half, make using equal quantities of milk and cream)
2 cups freshly squeezed orange juice
1/2 cup white sugar
1 tbs fresh lemon juice
1 tbs orange zest
1 tsp pure vanilla extract

1. In a large bowl or measuring cup combine all the ingredients. Cover and place in the refrigerator until it is completely cold (several hours or overnight).
2. Transfer the mixture to the container of your ice cream machine and process according to the manufacturer's instructions.
3. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

Makes 1 quart or 950ml




Chocolate Buttercream

125g / 1/2 cup butter
1/4 cup cocoa
2 cups icing [confectioner's] sugar
4 tbs milk

1. Cream butter until light, about 2 minutes.
2. Add cocoa and 1/2 cup icing sugar until well incorporated.
3. Add 2 tablespoons of milk and remaining icing sugar and beat until well incorporated.
4. Add more milk if necessary to get consistency you want.




To Assemble

1. Scoop 1 -3 tablespoons of guinness icecream onto cupcake. Smooth with back of spoon.
2. Put cupcakes in freezer for about an hour.
3. Scoop 1 -3 tablespoons of orange icecream onto cupcake. Smooth with back of spoon.
4. Put cupcakes in freezer for about an hour.
5. Either pipe or smooth layer of buttercream over the cupcakes.
6. Keep cupcakes in freezer - don't store the cupcakes longer than a month before consuming.

Take cupcakes out of freezer 10 minutes before serving.

The Verdict? On the whole most people liked the combination. Icecream cupcakes are tricky dicky to make and probably better in the summer.

Charmaine said;

I just finished the cake - I think I prefer your normal cupcakes. The Guinness/orange ice cream has a bit of a rough texture to it and also I don't think I am a gluten free cake fan.

Nomes said:

I really enjoyed it. I thought the base and the chocolate part at the top were both delicious and the yellow ice cream was nice although I think I would've preferred plain vanilla to set off the other two chocolate bits ... but I am a chocolate-aholic.
It's an 8/10 for me.

Rannie's crew said:

Chocolate cake & Raspberry icecream, lovely combination, absolutely scumptious. Only one comment, we would classify it more as a sorbet than an icecream though.