Brownie Bottom Coffee Ice Cream Cupcakes

I can't believe it's the end of summer!  This weekend was the perfect opportunity to make these ice cream cupcakes, and they were absolutely fabulous!  All of these ingredients were store bought and so simple to make but everybody was really impressed!


I always use Ghirardelli Brownie mix, in my opinion they make really chocolaty chewy brownies that I personally love.  I used just a teaspoon of batter for these mini cupcakes and topped them with some Haagen-Dazs Coffee ice cream and a topping of chocolate ganache.  The mixture was absolutely divine!  I hope that you go home and make a batch for those that are special in your life!


Brownie Bottom Coffee Ice Cream Cupcakes
Recipe from Joy the Baker


Brownie Batter of your choice
Ice Cream of your choice
Chocolate Ganache - recipe below


Line mini cupcake pan with foil cupcake papers.  Prepare brownie batter as directed by the box and drop one teaspoon of batter into each cupcake paper.  Bake 5 - 6 minutes until toothpick comes out clean.  Cool completely on wire rack.     


Transfer cupcakes to a tupperware container.  Add one scoop of ice cream to each brownie - I used a mini ice cream scoop.  Place all cupcakes in the freezer while you make and cool the ganache.   Once ganache has cooled add a dollop to the top of each cupcake, working quickly.  Once all are topped with the ganache place immediately back in the freezer until you are ready to serve.   Soften about 3 - 5 minutes before serving. 


Chocolate Ganache
3/4 cup mini chocolate chips
1/4 cup heavy cream


Heat up cream to a simmer.  Once hot pour over chocolate chips, let sit 2 minutes and then stir until smooth.  Let cool.


ENJOY!