Chocolate Secret Cupcakes

Ingredients:

• 3/4 cup premium flour + extra for the pan
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 60 g unsalted butter
• 3/4 cup cocoa powder
• 0.5 cup dark brown sugar
• 0.5 cup granulated sugar
• 0.5 cup sour cream
• 1 large egg
• 1.5 tsp vanilla extract
• 2 cups vanilla ice cream
• 4 cups strawberry ice cream
• 1 bottle of 200-220 g chocolate ice cream glaze

Preparation:

1. Preheat oven to 350°F (160°C) and spray a 12-cup muffin tin with cooking spray. Lightly dust the tin with flour, shaking off any excess.
2. Sift the flour, baking powder, baking soda, and salt through a fine sieve into a bowl. Place the butter in a large microwave-safe bowl, add 0.5 cups of water, and microwave until melted. Stir in the cocoa powder, brown sugar, and granulated sugar until smooth (if the mixture is too thick, microwave for another 20 seconds). Let cool.
3. Stir the sour cream, egg, and vanilla into the chocolate mixture until smooth. Then stir in the flour mixture and knead the dough (do not overmix).
4. Divide the batter among the prepared cupcake liners, filling them halfway. Bake the cupcakes until a toothpick inserted into the center comes out clean, 12-15 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
5. Using a small knife, cut a 2.5 cm (1 in) deep circle into the top of each cupcake, leaving about 0.5 cm (0.2 in) from the edge; scoop out the cut-out center. Place the cupcakes on a baking sheet and freeze for at least 30 minutes.
6. Next, working quickly, fill each cupcake with a small scoop of vanilla ice cream. Top with a large scoop of strawberry ice cream, pressing gently to adhere it to the vanilla ice cream. Freeze for 20 minutes.
7. Pour the chocolate ice cream glaze into a small bowl. Dip the tops of the cupcakes into the glaze; freeze until ready to serve.