Frozen Black And Whites With An Ice Cream Heart

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 3 large eggs, well beaten
• 1 cup granulated sugar
• 1/4 cup unsalted butter, cut into pieces
• 3 ounces chocolate, finely chopped
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 4 ounces semisweet chocolate, finely chopped
• 1 pint vanilla ice cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 line standard muffin tin with 12 paper liners.
• 3 in heavy-bottom deep 2-quart saucepan over lowest heat, whisk together eggs and sugar. add butter and chocolate, stirring until melted and smooth. mixture should be warm, not hot.
• 4 add flour, baking powder and salt, beating until smooth. scrape down sides of pan once or twice. add chocolate and stir to create a marble effect as it melts. do not over-blend; you want the marbling.
• 5 with large spoon, fill cupcake papers three-fourths full with batter. bake 18 to 23 minutes, until tops are lightly browned around edges and cake tester inserted in center comes out clean.
• 6 cool in pans 5 minutes, then transfer to rack to cool completely; cupcakes will sink slightly.
• 7 when cool, cut top off each cupcake. with large end of melon baller, remove a rounded scoop of cake from lower section of each cupcake. using a #100 (very small) ice cream scoop or the melon baller, fill each cupcake with a nice little round scoop of ice cream.
• 8 replace cupcake top, press down a bit to adhere the two sections, then wrap sandwich style in waxed paper or parchment.
• 9 place 6 cupcakes in each of two 1-gallon plastic freezer bags and freeze. keeps 2 months; serve frozen.