Hot Cocoa Ice Cream Cupcakes by Rachel Schill | Cupcake Project

Never miss a recipe!

Subscribe now

Hot Cocoa Ice Cream Cupcakes by Rachel Schill

Home  »  Recipes  »  cupcakesice cream  »  Hot Cocoa Ice Cream Cupcakes by Rachel Schill
Rachel Schill does not have her own blog so this is her entry to the Ice Cream Cupcake Roundup.

The Hot Cocoa Ice Cream Cupcake is a chocolate cupcake with chocolate ice cream and marshmallow buttercream frosting. Simple but delicious. It’s based on a chocolate cupcake I make a lot. A friend of mine says it tastes like hot cocoa so I thought it would make for a cute ice cream idea, going for the irony. :) I just started baking cupcakes two months ago so this is my first contest, I’m excited. Thanks for the inspiration!
The recipes for the cake, ice cream and frosting are below- all are homemade.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

0 from 0 votes

Hot Cocoa Ice Cream Cupcakes by Rachel Schill

Servings 16 regular cupcakes; 5 cups ice cream


Chocolate Cupcake Ingredients

  • 1/2 cup butter
  • 1 1/4 cup sugar
  • 2 large eggs
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tablespoons unsweetened cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

Chocolate Ice Cream Ingredients

  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 8 ounces semi-sweet chocolate can also use bittersweet

Marshmallow Buttercream Frosting Ingredients

  • 1 1/2 cup frosting
  • 1/2 cup butter
  • 1 7 oz jar marshmallow fluff
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla bean paste
  • 2 cups heavy cream well chilled
  • 1 teaspoon pure vanilla bean paste


Chocolate Cupcake Instructions

  1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
  2. Add egg and beat until well combined.
  3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
  4. Measure out the milk, vanilla extract and coconut extract and stir to combine
  5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla/coconut and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
  6. Scoop batter into cupcake cups about 1/2 full. Bake cupcakes at 350 degrees for about 17-20 minutes or until a cake tester comes out clean.

Chocolate Ice Cream Instructions

  1. Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave).
  2. In a blender or food processor fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped.
  3. Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely.
  4. Stir in the heavy cream and vanilla to taste. Chill for 30 minutes or longer.
  5. Pour chilled mixture into ice cream machine and let mix until thickened, about 25 – 30 minutes.

Marshmallow Buttercream Frosting Instructions

  1. Beat butter in a medium bowl with mixer on medium speed until creamy.
  2. Beat in marshmallow cream.
  3. When well blended, beat in confectioners' sugar and vanilla. Increase speed to high and beat 3-4 minutes until fluffy.


Love it? Share it!

2 comments on “Hot Cocoa Ice Cream Cupcakes by Rachel Schill”

  1. Sarasays:

    Mmmmm, that marshmallow butter cream sounds absolutely divine!

  2. Bethanysays:

    these look AMAZING. you had me at marshmallow butter cream. I am SO trying these!


Show All Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Next Post