Introduction
You’re about to make a dessert that combines three beloved treats into one showstopping bite. The surprise of cool, creamy vanilla ice cream hidden inside a soft, sprinkle-studded cake, all topped with a cloud of Chantilly cream, makes for a truly special celebration cupcake.
Prep & Cook Time
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Servings: 17 cupcakes
Ingredients
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable shortening
- 3 large eggs
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 cup whole milk
- ¼ cup rainbow sprinkles
- 1½ cups vanilla ice cream
- 2 cups heavy cream (cold)
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
Instructions
- Preheat your oven to 350°F (175°C). Line 17 wells of a muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the granulated sugar and vegetable shortening together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the 1 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor).
- With the mixer on low speed, alternately add the flour mixture and the whole milk to the sugar mixture, beginning and ending with the flour mixture. Mix just until combined.
- Gently fold in the rainbow sprinkles using a spatula until just distributed.
- Divide the batter evenly among the 17 prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to remove a small cylinder from the center of each cupcake, about 1 inch deep.
- Scoop the vanilla ice cream. Working quickly, fill the hole in each cupcake with a small scoop (about 1½ tablespoons) of ice cream. Place the filled cupcakes immediately into the freezer while you make the Chantilly cream.
- To make the Chantilly cream, combine the cold heavy cream, powdered sugar, and the remaining 1 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor) in a large, chilled bowl. Using an electric mixer with a chilled whisk attachment, whip the mixture on medium-high speed until soft peaks form.
- Remove the cupcakes from the freezer. Pipe or spoon the Chantilly cream generously onto the top of each cupcake. Serve immediately, or return to the freezer for up to 30 minutes for a firmer texture.
Variations
- Cookie Dough Core: Before adding the ice cream, press a small piece of edible cookie dough into the bottom of the cupcake cavity.
- Sugar Cone Crunch: Roll the piped Chantilly cream in crushed sugar cones for a fun, crunchy topping reminiscent of an ice cream cone.
- No-Churn Frosting: For a more stable topping, use the Chantilly cream to frost the cupcakes first, then fill the cavity with ice cream just before serving.
- Cupcake Sundaes: Crumble a cupcake into a bowl, top with the ice cream filling and a dollop of Chantilly cream, and add a drizzle of chocolate or caramel sauce.
Tips for Success
- Chill your mixing bowl and whisk attachment for the heavy cream in the freezer for 10-15 minutes before whipping; this helps the cream whip faster and hold its shape better.
- Use *jimmies* or *quins* style sprinkles in the batter, as nonpareils can bleed their color and turn the batter gray.
- Work efficiently when filling the cupcakes with ice cream to prevent it from melting. Have your ice cream scoops ready and work in small batches.
- Ensure your cupcakes are *completely* cool before coring and filling, or they will melt the ice cream instantly and become soggy.
Storage & Reheating
FAQ
Can I use butter instead of shortening?
Yes, but the texture will change. Shortening creates a lighter, more tender crumb that stays softer when chilled with ice cream. Butter will provide more flavor but can result in a slightly denser cupcake.
Why did my sprinkles bleed color into the batter?
This can happen with certain types of sprinkles, especially nonpareils (the tiny round balls). For best results, use sprinkles labeled as “jimmies” which have a coating that resists bleeding.
Can I make the cupcakes ahead of time?
You can bake and core the cupcakes a day ahead. Store them unfilled in an airtight container at room temperature. Fill with ice cream and top with Chantilly cream the day you plan to serve.
My heavy cream won’t whip. What went wrong?
Ensure your cream, bowl, and beaters are very cold. Also, check that your heavy cream is fresh and has a fat content of at least 36%. Liquid from melted ice cream or a warm environment can also prevent whipping.
How do I prevent the ice cream from melting so fast while I fill them?
Work with the ice cream directly from the freezer, and only take out a few cupcakes from your cooling rack at a time to fill. Put each batch back in the freezer immediately after filling.
Can I use a different flavor of ice cream?
Absolutely! Chocolate, strawberry, or cookie dough ice cream would all be delicious variations that pair well with the funfetti cake and Chantilly cream.