Chocolate Cup Ice Cream Cupcakes – A Detailed recipe cooking. 
The photodishes: Corey Dawson Time: 20 min. Difficulty: easy Quantity: 1 cupcake
Recipe:
Brush the melted bittersweet chocolate with a brush the inner surface of the muffin tin foil. Put in freezer for 10 minutes. Add two more layers of melted chocolate, each time freezing after application. For each mold need 55 gr. chocolate. Remove the outer foil mold and fill the resulting tartlets with ice cream. Top cover whipped cream, garnish with a confectionery sprinkle and place again in the fridge. Recipes with similar ingredients: ice cream, chocolate bitter, cream
