Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes
I tested these with both waffle and sugar cones. Both work great but you can make things simpler by using cake cones. Any of the 3 will be delicious. If desired you can skip the egg white frosting and just use all whipped cream. Whip 2 1/2 cups in the bowl of a stand mixer until stiff peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla during the last minute of whipping. Frost as directed.
I tested these with both waffle and sugar cones. Both work great but you can make things simpler by using cake cones. Any of the 3 will be delicious. If desired you can skip the egg white frosting and just use all whipped cream. Whip 2 1/2 cups in the bowl of a stand mixer until stiff peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla during the last minute of whipping. Frost as directed.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons light corn syrup
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup cocoa powder
- 2/3 cup heavy cream
- 1 3/4 cups sugar
- 3 large egg whites
- 3 tablespoons coconut oil
- 1/3 cup packed brown sugar
- 1 tablespoon instant coffee
- chopped peanuts
- 2 ounces milk chocolate (chopped)
- 1 tablespoon kahlua (optional (but so good!))
- 1/2 cup mini chocolate chips (optional)
- 3 ounces milk chocolate + good bittersweet or dark chocola
- 2 tablespoons unsalted butter (cut into small cubes)
- 16 cake cones + 16 sugar cones or 13 waffles cones*
- 1 tablespoons stick + 2 unsalted butter
- 12-16 scoops cookie dough ice cream
- 12-16 scoops peanut butter chunk chocolate ice c
- 1 1/2 cups cold heavy cream (or 2 1/2 cups if using only whi
- 12 ounce semi-sweet or milk chocolate (chopped, about 2 cu
- 12-16 maraschino cherries
- Carbohydrate 27.8153159947392 g
- Cholesterol 87.0322222337629 mg
- Fat 13.5660722276844 g
- Fiber 1.51886890954292 g
- Protein 6.59576586570664 g
- Saturated Fat 7.47355765886061 g
- Serving Size 1 1 -16 ICE CREAM SUNDAE HIGH HAT CUPCAKES (149g)
- Sodium 8377.7596098601 mg
- Sugar 26.2964470851962 g
- Trans Fat 1.12149256139788 g
- Calories 259 calories
Step-by-step
- Line 12-16 (depending on the cones you are using) cupcake tins with a square sheet of tin foil. Place 1 cake cone in the center of each cupcake mold and form the foil around the cone, making sure it is secure and stable. If you are using a sugar or waffle cone place one cone inside the cake cone, then use another square of tin foil to secure and stabilize the cones. Use more tin foil if the cones do not seem stable enough.
- To make the fudge sauce. Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, just reheat over low heat, stirring until melted or heat in microwave, stirring frequently.
- Pour 1 teaspoon of fudge sauce into the bottom of each prepared cone. If you are using waffles cones use 1 3/4 teaspoon fudge sauce.
- To make the brownie batter. Preheat the oven to 350 degrees F.
- Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate in 30 second intervals, stirring after each interval, until melted and smooth. This takes me about 1 minute and 30 seconds.
- To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, kahlua and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Stir in the remaining 4 ounces chopped milk chocolate. Divide the batter among the cones, filling them about 3/4 of the way full (or a little more). Be careful not to tip the cones over as you work.
- Bake for 12-18 minutes, until the brownies are set on top. I under baked my brownies, but feel free to bake them longer if you like them more cooked and less fudgy. Remove from the oven and allow the cones to cool completely in their molds, about 30 minutes. You can speed this process up by placing the whole pan of cupcakes in the fridge.
- Once the cupcakes are cool, make sure you have enough room in your freezer for the tray of cupcakes to sit flat. Dollop the tops of each cupcake with 1 teaspoon fudge sauce. Working as quickly as you can add 1 scoop of cookie dough ice cream to the top of each brownie. Now add 1 scoop of chocolate peanut butter ice cream right on top of the cookie dough ice cream. Immediately place the whole tray of cupcakes in the freezer. Freeze for at least 4 hours or preferably overnight.
- To make the frosting. Bring a a medium size pot of water to a low simmer. In a large heatproof bowl, combine the sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set the bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes. Remove from heat; stir in vanilla and beat for 2 minutes more until frosting thickens. Place in the fridge and let cool 10 minutes. Meanwhile whip the cream in the bowl of a stand mixer until stiff peaks form. Gently fold the whipped cream into the whipped egg whites until smooth.
- Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip (or just a gallon size ziplock bag with the corner snipped off). To pipe a spiral of frosting into a cone shape, start with the bottom scoop of ice cream and work your way up until you get a nice point at the top. Place the cupcakes back in their molds and freeze for 1 hour or longer.
- Twenty minutes before you are ready to dip the cupcakes, make the chocolate coating. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the cupcakes.
- Holding each cupcake by its cone, dip the cupcakes into the chocolate to coat the frosting completely, allowing excess to drip off. Place the cupcake back in its mold and place in the freezer until ready to eat. Repeat with the remaining cupcakes, placing each one in the freezer as you work.
- When ready to eat, drizzle each cupcake with warm fudge sauce (but not piping hot or it will melt the chocolate shell!), sprinkle with chopped peanuts and place a cherry on top. Devour!
A Culinary Adventure: High Hat Cupcakes, a Symphony of Sweetness
As a busy professional, time is often my most precious commodity. But that doesn’t mean I have to compromise on delicious treats! I love experimenting with recipes that are surprisingly simple yet yield extraordinary results. That's precisely how I discovered these irresistible Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes. They're the perfect blend of decadent indulgence and manageable preparation, ideal for those who value both quality time and delicious food.
The journey began with a craving for something unique and over-the-top. I was drawn to the playful visual of the High Hat cupcake, with its inverted cone design adding a touch of elegance to the usual cupcake. The idea of combining the rich texture of a brownie, the cool creaminess of ice cream, and the satisfying crunch of a cone sparked an exciting culinary adventure.
The Brownie Heart: The brownie batter is wonderfully simple. The trick is to use high-quality chocolate and not overmix the batter; this ensures a fudgy, melt-in-your-mouth texture. Once baked and cooled, these little brownie cones formed the delicious base for the ice cream symphony to follow. I played around with baking times – I personally prefer a slightly under-baked brownie for that extra fudgy goodness, but feel free to bake them to your preference.
Ice Cream Extravaganza: The ice cream layer is what truly takes these cupcakes to another level. I used a combination of cookie dough and chocolate peanut butter ice cream—the contrasting flavors complement each other beautifully, creating a delightful textural and flavor experience. The key here is speed; you want to add the ice cream quickly to maintain the shape before freezing.
The Frosting Finale: The fluffy frosting adds a beautiful touch of elegance. While the recipe included a meringue-based frosting which is deliciously light and airy, there’s also an option to simply use whipped cream—a simpler and equally delicious choice for those short on time. The frosting, whether whipped cream or meringue, provides the perfect canvas for the final steps.
The Chocolate Dip: Dipping the frozen cupcakes in melted chocolate is a game-changer! The smooth chocolate coating creates a luxurious contrast to the creamy ice cream and fudgy brownie base. The cooling process is critical; allowing the chocolate to cool before dipping prevents melting and ensures a perfect, glossy finish.
The Grand Finale: A final drizzle of warm fudge sauce (but not too hot!), chopped peanuts for crunch, and a cherry on top—it's the perfect finishing flourish to this sensational dessert. The combination of textures and temperatures is truly exquisite – the warm fudge, the cool ice cream, the crunchy peanuts, the smooth chocolate, all dancing on your tongue.
These High Hat Cupcakes aren’t just a dessert; they’re an experience. They are delightful at gatherings, a showstopper at parties, or a delightful self-indulgent treat for a relaxing evening. Each bite tells a story – a story of careful crafting, unexpected flavors, and most importantly, pure deliciousness. And the best part is the memories you create enjoying them with your loved ones!
A Note on Adaptability: One of the most appealing aspects of this recipe is its adaptability. You can experiment with different flavors of ice cream, swap out the peanuts for sprinkles or other toppings, or even use different types of cones depending on your preferences and what you have on hand.
So, whether you're a seasoned baker or a beginner in the kitchen, this recipe is guaranteed to impress. It's more than just a dessert; it’s an adventure in flavor, a journey of delightful textures, and a testament to the simple pleasures of homemade treats. Try it, and you won't be disappointed. And remember, the key to this recipe is having fun! Let your creativity flow, and enjoy the delicious process.
