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Deliciosos cupcakes de chocolate decorados con una suave cobertura de crema sobre un fondo elegante para presentar nuestra receta principal.

Best 3-Ingredient Chocolate Cupcakes

Indulge in these incredibly moist and decadent chocolate cupcakes made with just three pantry staples. This genius baking hack uses softened ice cream to deliver professional, gourmet-quality results in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: Modern American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups high-quality chocolate ice cream, slightly softened
  • 1.5 cups self-rising flour
  • 2 large eggs, room temperature

Method
 

  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. Allow the chocolate ice cream to sit at room temperature until it reaches a pourable, melted consistency, but do not let it become warm or liquid.
  3. In a large mixing bowl, combine the softened ice cream and self-rising flour, stirring until just incorporated.
  4. Add the two large eggs to the mixture and whisk thoroughly until the batter is smooth, shiny, and free of any large flour lumps.
  5. Divide the batter evenly among the 12 cupcake liners, filling each cup approximately two-thirds of the way full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

For best results, use a premium, high-fat chocolate ice cream as the quality of the base significantly impacts the final texture. For variations, fold in 1/2 cup of semi-sweet chocolate chips or add a teaspoon of espresso powder to deepen the chocolate flavor. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.