Well, tomorrow is Taste and Tell’s sixth birthday, and we’re wrapping up a week of celebration today. It’s been a joy to celebrate with giveaways and share a little bit of what I love most — cooking and baking.
Six years ago I posted my first recipe and nervously emailed friends and family to check out my new project. I’ve started many things over the years, but this blog stuck, and I’m so glad it did.
Blogging is hard work — long days and late nights with lots happening behind the scenes — but I truly love it. This has become the best job for me. I’m honored that you visit, read my stories, and try the recipes. If I’ve inspired even a few of you to get into the kitchen, that’s what matters most.
Every day I’m grateful for you. This blog has been with me through good times and bad, and many of you have reached out during those moments. Thank you for your support.
Here’s to many more years — things only get better with time, and I’m excited for what’s ahead.
To celebrate, I made ice cream cupcakes inspired by a version I found online. Many of us remember wanting a store-bought ice cream cake as kids; these cupcakes give you that nostalgic feel but in a homemade, single-serve form. I used a reliable chocolate cupcake batter as the base, filling each liner only about one-third full so there’s room for the ice cream. After baking and cooling the cupcakes, spoon in softened cookies-and-cream ice cream, freeze until firm, and finish with whipped cream and sprinkles.
These are perfect for celebrations because you can make them ahead, and everyone gets cake and ice cream in one bite.
Cookies and Cream Ice Cream Cupcakes
Ingredients
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/2 teaspoon vanilla
- 3 teaspoons vinegar
- 4 cups cookies and cream ice cream
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- crushed Oreos and/or sprinkles optional
Instructions
- Preheat the oven to 350°F. Line 16 muffin cups with liners.
- In a large bowl whisk together the flour, sugar, baking soda, salt, and cocoa powder. Add the oil, water, vanilla, and vinegar and mix just until combined. Fill each liner about one-third full with batter. Bake 10–12 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Let the ice cream soften slightly. Fill each cooled cupcake with the softened ice cream and spread evenly. Freeze until the ice cream is firm, about 2 hours.
- In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form. Pipe or dollop the whipped cream on each cupcake. Top with crushed Oreos or sprinkles if desired. Keep frozen until serving.
- Inspired by Bubbly Nature Creations.