I need to tell you a little something. It’s certainly not a secret, but it’s something you should know… I eat EVERYTHING I make here. And while to some that may go without saying, and you may not understand why I’m telling you this, I think it is important to know. I eat the full cupcake, a full slice of cake, a whole brownie, and one or two cookies. Otherwise, I feel like I’m cheating you. Taking a nibble just doesn’t cut it for me simply because I know that if you make my recipe, you certainly are not going to just take a nibble.
So, here’s another thing. I made these cupcakes for the 2012 Ice Cream Cupcake Contest, hosted by Stef at Cupcake Project and Scoopalicious. I ate four in one day. FOUR. Yeah, they were that good. Don’t judge. Sometimes you just need to indulge in the incredible things you make.
The contest specifies that you must make a cupcake that “contains both cake and ice cream (or something ice cream-like).” I took a slightly different path than your usual ice cream cupcake recipe, mainly because it’s summer, and I would rather eat much more Neapolitan ice cream than cake right about now.
These ice cream cupcakes are made with classic Neapolitan ice cream. There’s a mini chocolate cupcake hidden inside and a healthy topping of real banana icing. The cupcakes are topped with chocolate fudge sauce, drizzled with strawberry syrup, and, of course, generously topped with sprinkles. See why I ate four? Yeah, it was a hot day.
Neapolitan Banana Split Ice Cream Cupcakes
Mini Chocolate Cupcakes
- 1/4 C White Sugar
- 1/2 C Brown Sugar
- 3/4 C + 2 TBSP Flour
- 1/4 C +2 TBSP Cocoa Powder
- 3/4 Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 Egg
- 1/2 C Milk
- 1/4 C Canola Oil
- 1 Tsp Pure Vanilla Extract
- 1/2 Cup Water, Boiling
Preheat your oven to 350 degrees
Mix all dry ingredients together. Add egg, milk, oil, and vanilla and beat well. Pour in boiling water, and stir the batter until combined.
Using a tablespoon, spoon batter into a lined or greased mini cupcake pan. The batter will be very thin, which is fine. If you choose to use cupcake liners, be sure to take off the liners once your cupcakes have cooled.
Bake for 15-17 minutes.
Set aside to let cool. While cupcakes are cooling, let the Neapolitan ice cream sit out to soften for at least 30 minutes.
- 1/2 C Butter
- 1 Tbsp Milk
- 1 Tsp Pure Vanilla Extract
- 2 Bananas, Mashed
- 7 C Powdered Sugar
Cream the butter, then add 1 cup of the powdered sugar. Add the milk and vanilla extract and continue to beat. Beat in half of the mashed bananas, then gradually add 3 more cups of powdered sugar. Add in the remaining banana, then gradually add the remaining powdered sugar.
Line a regular sized cupcake pan with your favorite cupcake liners. Scoop 2 Tbsp of Neapolitan ice cream into each. Using the back of a spoon, smooth the ice cream. Push a mini chocolate cupcake into the center. Freeze for 30 minutes.
Take cupcakes out of freezer, and top/pipe with real banana icing. Top with chocolate fudge sauce, and drizzle strawberry sundae syrup over top. Generously top with sprinkles. Freeze for at least 2 hours before serving.
These ice cream cupcakes can also be made ahead of time and will keep well in the freezer for 2 days.