Easy & Elegant – Double Chocolate Ice Cream Waffle CupCakes
Well, it wasn’t until yesterday that I realized June 15th was the deadline to enter the 2011 contest! How did I miss that?! Although time was running out, I didn’t want to miss out on the fun opportunity so I scrambled to whip something up that would fit the criteria.
I normally prefer to avoid box mixes, but you will see my recipe below uses two: a cake mix and a pudding mix! This recipe uses only 6 base ingredients with numerous options for modification, an excellent example of how a dessert can be both easy and elegant!
First whip up a cake mix following box instructions. What will you need? Only water, oil and eggs! Choose your favorite cake or whatever fits the flavor combination you are aiming for. I used Duncan Hines French Vanilla.
Scoop 1/2 cup of batter into ~8 large waffle cups. These are available at select Wal-Mart stores, you can purchase online at Amazon.com, and you may even be able to find them at your local grocery store.
Bake the cups. They will become slightly deformed while baking… but think the change in shape makes them more attractive and unique.
To “fancy” these up a bit, dip the top edges in melted chocolate.
Roll in Coconut…
Or Toasted Almonds…
Or even crushed Oreos…
Or sprinkles, or chopped peanuts, or sugar crystals, or mini chocolate chips, or your favorite chopped candy bar, or… I think you get the idea!
Doesn’t that make the perfect base for a scoop of vanilla ice cream? I think so!
I’m sure you would be happy to eat it just the way it is. Would you believe me if I said I could make it even better?
Oh yes! How about surrounding it by a mixture of chocolate pudding and ice cream?
But don’t forget… remember the bowl with coconut? How about a layer of the rich pudding and ice cream mixture followed with a scoop of ice cream.
Don’t forget to top with a maraschino cherry and a spoonful of the juice from the jar.
So coconut is not really your style? Maybe this is the answer for you?
A waffle bowl with french vanilla cake baked inside, edge dipped in dark chocolate and rolled in toasted almonds, a layer of rich chocolate pudding and ice cream filling, topped with a scoop of vanilla ice cream, a strawberry and finished with chocolate sauce drizzle. Whew! That’s quite the mouthful for something simple… but read the recipe below, I promise you it is! This version is my favorite, so this is the one I picked as my entry into the 2011 Ice Cream Cupcake Contest hosted by the Cupcake Project and Scoopalicious.
Over the past three years of the contest the winner has been selected in various ways. One year it was based solely on internet votes, but this year there are three fabulous food-blogger judges: Nicole Weston from Baking Bites, Jessie Oleson from CakeSpy, Naomi Robinson from Bakers Royale!
And now, as promised, the “easy & elegant” recipe!
Krista’s Double Chocolate Ice Cream Waffle CupCakes:
- Prepared French Vanilla Cake Mix (or mix of choice, or scratch recipe of choice)
- 8 Waffle Cups
- 6 ounces Chocolate (chips or bark)
- 1 small box Chocolate pudding (or pudding of choice)
- 1 cup Milk
- 1 cup Vanilla Ice Cream (or flavor of choice)
- 1 cup Toasted Almonds, chopped (or other desired add-ins)
- 8 whole Strawberries (or other desired add-ins)
Scoop 1/2 cup of prepared cake mix into each of the waffle cups. Bake in preheated 350 (F) degree oven for 15 minutes. Remove from over and allow to cool completely.
Melt chocolate in small bowl. Rolls edges of the waffle cups into the melted chocolate and then roll in chopped almonds (or other add-in of choice).
Let chocolate set.
Meanwhile, in mix pudding and milk in blender. Add in softened ice cream and beat until smooth. Refrigerate until ready to use.
Place a few spoonfuls of the pudding mixture on top of the cake in each of the cups. Place a scoop of ice cream on top of pudding mixture in the center of each cup. Finish with a whole strawberry and drizzle with melted chocolate (or other toppings of choice).