This is my entry for the 2011 Ice Cream Cupcake contest co-run by Scoopalicious and Cupcake Project. A twist on chocolate-covered strawberries, these are the inside out version featuring a strawberry cupcake surrounding a filling of dark chocolate ice cream, and topped with some candy coating.
First, you start with strawberry cupcakes (I used a box mix, but added an extra egg and substituted buttermilk for the water in the recipe, to get them extra firm.)
Hollow out a bit of the bottom using a paring knife or a cupcake corer.
Once you've hollowed out all your cupcakes, fill them with the chocolate, smoothing the edge with the back of a spoon. Leave them upside down and put them in the freezer for at least an hour to make sure the ice cream has time to set.