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Mexican Fried Ice Cream Cupcakes

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

If you like the ice cream treat, you will love it in cupcake form.

Ingredients

  • 1-¾ cup Flour
  • 2 cups Sugar
  • 2 teaspoons Cinnamon
  • ¾ cups Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 cup Buttermilk
  • ½ cups Vegetable Oil
  • 2 whole Large Eggs, At Room Temperature
  • 1 teaspoon Vanilla
  • 1 cup Hot Fresh Brewed Coffee
  • 1 can (16 Oz. Can) White Frosting
  • ½ jars (about 12 Oz. Jar) Caramel Ice Cream Topping
  • ⅓ cups Crushed Graham Cracker
  • ¼ cups Crushed Corn Flakes
  • Whipped Cream, To Dollop On Top Of Frosted Cupcakes
  • 2 whole Flour Tortillas
  • ⅓ cups Cinnamon Sugar (for Tortillas)

Preparation

For the cinnamon chocolate cupcakes:

Preheat oven to 350 degrees and spray a muffin pan with baking spray. Sift flour, sugar, cinnamon, cocoa, baking soda, baking powder and salt into a bowl with a paddle attachment. Mix on low speed until combined. In another bowl, combine buttermilk, oil, eggs, and vanilla. With the mixer on low, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and combine. Scrape down sides as needed. Pour the batter into the tins and bake until a tester comes out clean, about 22 minutes. Cool. Mix the canned white frosting and caramel topping, and frost the cooled cupcakes.

Roughly crush graham crackers and corn flakes in a Ziploc bag. Just roll the cupcake edges into your crumbs and top with a dollop of whipped cream. Finish it off with your cinnamon tortilla chips (directions below). That’s it, hope you like it.

Making cinnamon tortilla chips is as easy as it looks. Cut up your tortilla into triangles, like a pizza. Lay them out on a baking sheet and spray them with butter and sprinkle them with cinnamon sugar. Bake them at 350º until they crisp up, about 4-6 minutes.

7 Comments

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Avatar of The Sugar Tree

The Sugar Tree on 5.5.2010

Made these last night for Cinco de Mayo at work. They are a huge hit!

Few things:

1) The recipe said 12 cupcakes, so I doubled it. I ended up with over 50 cupcakes! Not sure what size cupcakes you made, but it makes many more than 12.

2) The cupcakes are wonderful! Great flavor and nice crumb. Maybe use this on it’s own sometime.

3) Not overly crazy about the frosting. Tastes good, but got a bit thin. I would use less caramel sauce next time.

4) LOVE the tortillas. I melted butter and brushed it on (rather than sprayed it). I did have to cook them closer to 10 minutes to get them crispy, but they were VERY tasty once they were done.

I will definitely make these again. Thanks for the recipe!

Avatar of love2stamp

love2stamp on 5.5.2010

I made these yesterday but didn’t want choc. So I used a boxed white mix and added cinnamon to it. Made a few other changes.Yummy. Loved the idea. Very fun for Cinco De Mayo.

Avatar of Cheri

Cheri on 5.1.2010

Made these today — because I love me some fried ice cream.

Slightly disappointed — the frosting made with canned frosting and caramel is fast — but it’s still canned frosting. I ended up making a powder-sugar frosting using the caramel as the liquid — and adding a little butter, cream. That tasted better.

For the crispy part — added a little melted butter and sugar, and cinnamon.

Over all, I think if I made them again, I’d use a box mix for the cupcakes, make my own frosting. The cupcakes are very tasty — but fragile.

Avatar of sweetebakes

sweetebakes on 4.25.2010

I am absolutely making these for Cinco de Mayo!! these look delicious!

Avatar of MissLisa

MissLisa on 4.24.2010

Um, WOW! I see these touching my mouth in the very near future! :0) MMm!

3 Reviews

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maryw on 9.23.2010

I made a mini bite size version of these recently for a picnic at work. I love them, my family loved them, and people at work loved them too.

The flavor combination was unique and quite tasty.

I agree that you should frost and put on the crunchy stuff right before serving.

I will certainly make them again!

Avatar of Kellie

Kellie on 5.19.2010

I made these for a Cinco de mayo party at my work. I agree with TaraBarn that the recipe makes way more than 12 cupcakes (even without doubling it). And that the tortilla chips may take longer than listed.

I also agree that the frosting had a thin and runny consistency. I partially blame the fact that I heated it up to get it out of the jar, but even after refrigerating it, it was still kinda thin.

My biggest piece of advice would be to REFRIGERATE these suckers, because by lunchtime, they were melting! I waited to put on the whip cream and chips, but even then they were kind of all over the place. So your best bet would be to serve them as soon after you frost/decorate them as possible.

All that said, everyone was impressed, and they were pretty darn tasty.

Avatar of The Sugar Tree

The Sugar Tree on 5.18.2010

Made these last night for Cinco de Mayo at work. They are a huge hit!

Few things:

1) The recipe said 12 cupcakes, so I doubled it. I ended up with over 50 cupcakes! Not sure what size cupcakes you made, but it makes many more than 12.

2) The cupcakes cake is wonderful! Great flavor and nice crumb. I may use this on it’s own sometime.

3) A little disappointed with the frosting. Tastes good, but got a bit thin and sticky. I will use less caramel sauce next time.

4) LOVE the tortillas. I melted butter and brushed it on (rather than sprayed it). I did have to cook them closer to 10 minutes to get them crispy, but they were VERY tasty once they were done.

I will definitely make these again. Thanks for the recipe!

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