Elevate your dessert game with these delectable Ice Cream Biscuit Cupcakes, which uniquely combine the crunchy texture of ice cream cone biscuits with the rich taste of chocolate cake. Topped with a creamy, velvety frosting, these cupcakes are not only a joy to look at but also a delight to eat, promising a burst of flavors with each bite.
Why You’ll Love This: These innovative cupcakes offer a new take on traditional cupcake making, using ice cream cone biscuits as a base for an added crunch and novelty. The creamy frosting complements the deep chocolate flavor, making these cupcakes perfect for anyone who loves a fusion of textures and a gourmet dessert experience.
Perfect Occasion: These cupcakes are a fantastic choice for birthday parties, family gatherings, or as a special treat to brighten up any day. They are also great for school events or picnics where a portable, easy-to-serve dessert is needed.
Decoration Tips: For a festive look, top these cupcakes with a dollop of frosting, colorful sprinkles, and a maraschino cherry. You can also use themed decorations like chocolate shavings or tiny flags for special occasions to make them even more visually appealing.
Ingredients:
- 20 ice cream cone biscuits
- Ready-made chocolate cake mix
For the Cream:
- 1/2 cup cream cheese, room temperature (100 grams)
- 1/4 cup butter, room temperature (50 grams)
- 1 cup powdered sugar
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
Instructions:
- Prepare the base using ice cream cone biscuits as shown in the video.
- Mix the chocolate cake batter with water, oil, and eggs according to the package instructions. Carefully spoon the batter into the biscuit bases, filling them halfway or slightly more to avoid spilling over.
- Bake in a preheated oven at 356°F (180°C) for about 20 minutes. Use a wooden skewer to check for doneness.
- Allow the cupcakes to cool to room temperature.
- Meanwhile, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and continue beating. In a separate bowl, whip the cream with vanilla until stiff peaks form, then fold into the cream cheese mixture.
- Chill the frosting in the refrigerator for at least an hour before using.
- Once the cupcakes are cool, fill them with any additional chocolate filling if desired, and then top with the prepared cream cheese frosting.
- Garnish with sprinkles and a maraschino cherry on each cupcake.
Enjoy these uniquely delightful Ice Cream Biscuit Cupcakes, which are sure to impress with their innovative design and delicious taste!
