We love Ice Cream Before Dinner

How fabulous is the blog Ice Cream Before Dinner? Not only does it have a great name, it's chock full of cupcakes and recipes and other yumminess, from chocolate peanut butter cupcakes to key lime pie cupcakes to hound dog heaven cupcakes. I had never heard of them either. They're Elvis cupcakes - hence the "Hound Dog" - and are Banana Cupcakes with a Peanut Butter Filling, Topped with Chocolate Buttercream, White Chocolate Shavings and Mini-Marshmallows!! Yes, please.

Stephanie has so much to look at and drool over; even kitchen-impaired me might be inspired to whip up one of these beauties. See pretty photos below - click through for her post and recipe on each one.

Turtle brownie cupcakes

Gourmet Twinkie-clone cupcakes

Golden yellow cake filled with a generous amount of pastry cream, topped with swirls of vanilla buttercream and garnished with a slice of chocolate covered twinkie.

Cinnamon french toast cupcakes

And truly not to be missed is her step-by-step instructions for Black and White Cupcakes (half vanilla, half chocolate). Oh, and did I mention they have banana filling, making them what she calls banana split cupcakes?

Here's the cupcake part:


And the final product:


Mint chocolate cupcakes

And here's her recipe for mint chocolate cupcakes:

Chocolate Mint Cupcakes makes ~16 cupcakes
3.5 eggs, separated
1/2 C sugar
1/6 C oil
2 tablespoon vanilla extract
1/2 c flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 C + 2 tablespoons mint hot cocoa mix
1/4 C warm water
1/8 C sugar
4 egg whites

Preheat to 350.
In a small bowl, combine the flour and and next three ingredients and stir to combine, and set aside.
Beat 3.5 egg yolks together with 1/2 cup of sugar until light and fluffy. When it starts to thicken, add 1/2 tablespoon of warm water and beat until fluffy again.
While still whisking, pour in oil slowly, beating until combined.
Add the flour mixture to the yolk/oil mixture and beat until just combined - don't over beat.
Add the rest of the water along with the vanilla.
In a separate bowl, whip the egg whites until stiff peaks form. Add 1/8 C sugar and mix until combined.
Pour the fluffy egg whites into the batter and fold in gently.
Pour batter in to *paper-lined cupcake tin* (or else they will not come out until they are about 3/4 full. Bake 15 - 18 minutes. Remove from a toothpick inserted comes out with just moist streaks.
Note: We filled these with batter a bit higher than we normally fill our cupcakes because we wanted a little lip at the top. These cuppies have a tendency to shrink a lot when coming out of the oven, and the lip that sticks to the top of the cupcake tin prevents that a bit.

Chocolate Buttercream from Magnolia Bakery Cookbook
Makes enough to frost 12 really nice and fluffily, with a tad left over
2 sticks unsalted butter, soft
1 tablespoon + 1 teaspoon milk (use this as you need it, you probably will not need it all if you don't want it to be too wet)
6 ounces semisweet chocolate [though I used 7 oz], melted and cooled until lukewarm (cooled about 15-20 minutes after melting on low in top of a double boiler for 10 minutes)
1 teaspoon vanilla extract
1 1/4 cup confectioner's sugar

In the bowl of an electric mixer, beat the butter until soft and creamy - about 3 minutes. Add the milk as you need it, and beat until smooth. Add the melted chocolate and beat well. Add vanilla, and beat for 3 minutes. Slowly add the sugar and beat until you reach your desired consistency. Garnish with chocolate chips.


sprinkledpink said…
I am the owner of Sprinkled Pink Cupcake Couture. We appreciate all of the emails we have received from out website. Can't a girl just make a cupcake?
Stephanie said…
Oh my goodness! Thank you for featuring me - Cupcakes Take the Cake is one of my "Must Visit Daily" sites, so its a big honor!