Dip Dark Secret

Directions

1. 1
   Preheat the oven to 325 degrees F and coat a 12-cup muffin pan with cooking spray.
2. 2
   Lightly flour the pan, tapping out the excess.
3. 3
   Sift the flour, baking powder, baking soda and salt through a fine-mesh sieve into a bowl; set aside.
4. 4
   Microwave the butter with 1/2 cup water in a large microwave-safe bowl until melted.
5. 5
   Whisk in the cocoa powder, brown sugar and granulated sugar until smooth (if the mixture is too thick, microwave 20 more seconds).
6. 6
   Let cool.
7. 7
   Whisk the sour cream, egg and vanilla into the cocoa mixture until smooth.
8. 8
   Whisk in the flour mixture until just combined (do not overmix).
9. 9
   Divide the batter among the prepared muffin cups, filling them halfway.
10. 10
    Bake the cupcakes until a toothpick inserted into the centers comes out clean, 12 to 15 minutes.
11. 11
    Let cool 15 minutes in the pan, then transfer to a rack to cool completely.
12. 12
    Using a paring knife, cut a circle into the top of each cupcake, about 1/4 inch in from the edge and 1 inch deep; pry out the cake.
13. 13
    Transfer the cupcakes to a baking sheet and freeze at least 30 minutes.
14. 14
    Working quickly, fill each cupcake with a small scoop of vanilla ice cream.
15. 15
    Top each with a larger scoop of strawberry ice cream, gently pressing so the strawberry ice cream is flush against the vanilla; freeze until firm, 20 minutes.
16. 16
    Pour the chocolate shell topping into a small bowl.
17. 17
    Dip the tops of the ice cream cupcakes into the chocolate; freeze until serving.
18. 18
    Photograph by Ralph Smith