Rocky Mountain High: Black Forest Cupcakes with Chocolate Ice Cream on Top

The Rocky Mountains are calling, and they're bringing dessert! Today, we're taking a trip to decadent deliciousness with cupcakes that capture the essence of Colorado's beauty: Black Forest Cupcakes with Chocolate Ice Cream on Top.

These cupcakes are a delightful twist on the classic. Moist chocolate cupcakes are frosted with fluffy vanilla frosting, then sprinkled with a magical ingredient: crushed Rocky Mountain Freeze Dry's chocolate ice cream! The result? A symphony of textures and flavors, with pops of chocolatey sweetness from the freeze-dried ice cream and a refreshing tang from the maraschino cherry on top.

They're not just delicious, they're also a breeze to make! So preheat your oven, grab your favorite mixing bowls, and get ready to create a little piece of the Rockies in your kitchen.

Ingredients:

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
• For the vanilla frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3-4 tablespoons milk
• For the topping:
  • 1 package Rocky Mountain Freeze Dry Chocolate Ice Cream (crushed)
  • Maraschino cherries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Whisk together the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternate wet and dry ingredients: Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Mix until just combined, be careful not to overmix.
5. Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
7. Make the frosting: While the cupcakes cool, whip up your frosting! In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the salt and vanilla extract. Gradually add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
8. Frost the cupcakes: Once the cupcakes are cool, pipe or spread the frosting evenly over the tops.
9. Get creative with the topping! Here's where the magic happens. Crush the Rocky Mountain Freeze Dry Chocolate Ice Cream into a fine crumble (a food processor makes this easy!). Sprinkle the crushed ice cream generously over the frosted cupcakes.
10. Top each cupcake with a maraschino cherry for a classic touch.

Tips:

• For an extra chocolatey punch, add a tablespoon of espresso powder to the batter.
• Want to get fancy with the frosting? Add a few tablespoons of cocoa powder to the vanilla frosting for a chocolate swirl effect.
• No buttermilk? No problem! Make your own by whisking 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Let it sit for 5 minutes before using.

These cupcakes are perfect for everything from afternoon tea parties to birthday celebrations. And with the help of Rocky Mountain Freeze Dry's chocolate ice cream, you can bring a taste of the Rockies right to your kitchen. So grab your ingredients, whip up a batch, and enjoy a little slice of mountain magic!