Watermelon-Chocolate Ice Cream Cupcakes27

Posted by chockylit in Chocolate,Watermelon (Sunday August 15, 2010 at 3:00 pm)

watermelon-chocolate ice cream cupcakes

It’s summer. And in most parts of the US when it is summer, it is warm. Maybe even *hot*. In San Francisco, it’s foggy, drizzly, and 55 degrees. Despite the fact that I have to wear a jacket and scarf when heading out in the morning, I am still thinking of summery things – like ice cream. I have been itching to make an ice cream cupcake and finally got around to it this weekend.

I have done these before – yummy concoctions consisting of layers of cake, ice cream, and frosting – but for my two previous attempts, I made my own ice cream or sorbet. This time around I was hoping to be inspired by my favorite ice cream shop – Humphry Slocombe.

humphry slocombe sorbet for the latest cupcake project

Humphry Slocombe is walking distance from my house. For a while there Naomi and I would head over just about every other Saturday for a cone. We stopped by Friday evening to pick up a couple pints for the cupcake project. (It’s a good time to go, around 6pm on a weekday, there is no line…) The color of the salted watermelon sorbet immediately caught my eye. I confirmed with the guy behind the counter that the fudgsicle sorbet would pair well – he had tasted the combination earlier in the day.

Indeed this cupcake combo is a winner. I am surprisingly pleased with how the watermelon buttercream frosting turned out and the watermelon-chocolate combination, even with a hint of salt, is wonderfully tasty. It feels like summer almost!

The recipes below will make you 12 to 14 ice cream cupcakes with some ice cream and frosting left over.

Chocolate Cake
1 sheet pan / 350 degree oven

1/2 cup (1 stick) butter, room temp
1 cup + 2 tablespoons sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup high quality unsweetened cocoa powder like Valrhona brand
1/2 cup milk
1 teaspoon vanilla

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add eggs one at a time and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Spread the batter evenly onto a sheet pan that has been covered in parchment paper and greased well with butter.
7. Bake for about 20-22 minutes or until a cake tester comes out clean.

Note: Let the cake cool fully in the pan. After about 30 minutes, I flipped the cake on to a second sheet pan and then removed the parchment paper. This seemed to make it easier to cut the rounds, but may have been unnecessary.

smoothing out batter

Watermelon Syrup

~ 2 cups fresh watermelon meat

1. Peel and chop the fresh, seedless watermelon.
2. Using a blender or food processor puree the watermelon.
3. Separate at least 2/3 cup watermelon juice from the pulp by pressing it through a metal sieve.
4. Bring at least 2/3 cup of watermelon juice to boil over medium heat. Reduce to a simmer and boil the juice for about 10-15 minutes or until reduced by almost half.
5. Once again separate the juice from any solids by pouring the a metal sieve. Allow to cool.

peeling fresh watermelon

Watermelon Buttercream Frosting

2 sticks (1 cup) unsalted butter, room temperature
4-5 cups powdered sugar
1/4 cup watermelon syrup

1. Using an electric mixer, beat the butter at medium speed until creamy.
2. Add 2 cups of powdered sugar and beat, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy.
3. Add watermelon syrup and beat to combine.
4. Add more powdered sugar to arrive at the consistency and sweetness you like.
[optional] Add pink food coloring and beat to combine.

Candied Watermelon Rind Rounds

leftover watermelon rind
1/2 cup sugar
1/4 cup water

1. Using a small circle cookie cutter (about 1/2″ diameter) stamp out 14-16 watermelon rind rounds.
2. In a small saucepan combine the sugar and water and bring to a boil.
3. Add the rounds, reduce heat to low, and cook for about 10 minutes.
4. Take off the heat and let sit for about 5 minutes.
5. Remove the rounds and place on a wire grate to cool.
6. After cooled, roll the rounds in sugar.

stamping out circles

Something like this setwill come in handy when making these sorts of cupcakes. As will the type of cupcake papers I use. You will also need room in your freezer to freeze the cupcakes in between steps.

1. Find the right sized cutter to get a cupcake round for the bottom and top of the cupcake. I had to use to very different sized cutters.
2. Eyeball how many cupcakes you can get out of the sheet pan before you start cutting. I eyeballed about 14 which is what I got.
3. Stamp out the bottoms and tops.
4. Fill each cupcake paper with a bottom round of cake.
5. Take your first ice cream flavor out of the freezer and transfer it into a bowl. Mix it with a wooden spoon to soften.
6. Scoop a small scoop of ice cream into each cupcake. Smooth out with the back of a spoon. Transfer the cupcakes to the freezer to chill for 20-30 minutes.
7. Now repeat with the second ice cream flavor and chill again for about 10 minutes.
8. Now top with the last cupcake round and chill again for 10 or so minutes.
9. Now top with buttercream frosting and a candied watermelon rind round.

Note: Store cupcakes in the freezer. Let them sit at room temperature for 10 or so minutes before serving. Firm ice cream works best for these projects otherwise the ice cream gets very melty…

ice cream cupcake cross section

27 comments for Watermelon-Chocolate Ice Cream Cupcakes »

  1. In one word: fabulous.
    And so appropriately summery.
    I’m even more intrigued by the salted watermelon sorbet – one of my favorite ways of consuming watermelon is by sprinkling cubes of it with salt. Makes me wonder why I never thought of a salted watermelon sorbet all on my own?

    Comment by Grapefruit — August 15, 2010 @ 3:59 pm

  2. these look absolutely amazing! i’ve tried making ice cream cupcakes before and they tasted alright, though very messy.

    i’ll be in san francisco later this week for vacation and i’m definitely going to that ice cream shop! sad to hear it’s cold. guess i’ll pack a jacket and scarf!

    Comment by Nicole O. — August 15, 2010 @ 4:22 pm

  3. Ok, these look like a lot of work, but I can just imagine they are de-lish!

    Comment by Yazmin — August 15, 2010 @ 5:20 pm

  4. Awesome!
    I remember previously seeing something about taking down this site if it didn’t get enough traffic. Please don’t, though! I love this page, and I plan to use it as a reference the next time I’m making some cupcakes; you have tons of amazing stuff on here.

    Comment by Leah — August 15, 2010 @ 8:23 pm

  5. This is such a novel approach. Yumm!

    Comment by Avanika (Yumsilicious Bakes) — August 16, 2010 @ 9:03 am

  6. Hmmm…I live within walking distance of Humphrey Slocombe too. So far, I’ve only gotten into the smoked salt chocolate. Some of the other flavors are a little too unique for me. I’ll have to try the salted watermelon sorbet though. The cupcakes look great!

    Comment by Michelle — August 16, 2010 @ 9:59 am

  7. You always come up with the most fabulous cupcake flavors. This looks amazing!

    Comment by Xiaolu — August 16, 2010 @ 12:22 pm

  8. You just know how to do cupcakes perfectly!
    Every single one of them is such a work of art!

    Comment by Ivy — August 16, 2010 @ 6:21 pm

  9. that is just too cool!! can’t imagine an amateur baker like myself trying anything this elaborate.

    Comment by LimeCake — August 16, 2010 @ 10:13 pm

  10. My first thought after reading this is…
    ‘Amazing- but NOT for the faint @ heart (or the amateur baker’ – I’ll have to wait for the upcoming weekend, so I can enlist the help of my husband on these- a 2 person job indeed:). Thank you for sharing.

    Comment by Torrie @ a place to share... — August 17, 2010 @ 7:05 am

  11. I have been thinking for a while about doing a sweet roll with watermelon icing – and I wasn’t sure how to do it. I was thinking just use a watermelon nectar or watermelon juice add to icing sugar… but I like your spin on making it like a buttercream frosting… very creative and innovative indeed. I wouldn’t have thought to pair watermelon with chocolate – wouldn’t it be good with a vanilla or strawberry cake… this sounds interesting indeed :)

    Comment by Melissa Daams — August 17, 2010 @ 10:02 am

  12. Why are we boiling the watermelon juice? What does that do? :/ Thanks!! Deana

    Comment by Deana — August 18, 2010 @ 6:40 am

  13. Reduce the liquid and concentrate the flavor. If you put too much liquid in it gets sticky

    Comment by chockylit — August 18, 2010 @ 7:06 am

  14. Thanks! I can’t wait to give this a try! I mean who doesn’t like watermelon! :)

    Comment by Deana Smith — August 18, 2010 @ 7:13 pm

  15. watermelon and chocolate? you are a rock star! i really need to try this. thank you.

    Comment by blackbookkitchendiaries — August 20, 2010 @ 8:00 am

  16. Beautiful! Never would have thought to pair watermelon and chocolate!

    Comment by Laura — August 22, 2010 @ 11:30 am

  17. Wow, these are certainly unique cupcakes! I’ve never tried watermelon with chocolate before, but now that I think about it, it seems amazing! They look beautiful, thanks for the recipe!

    Comment by jodye @ 'scend food — August 22, 2010 @ 6:09 pm

  18. Those are SO incredibly pretty! And watermelon cupcakes…how original. And delicious, I bet.

    Comment by indie.tea — August 23, 2010 @ 4:24 am

  19. These look absolutely delicious and would be great for a summer party bring-a-plate.
    Thanks so much for sharing the recipe.

    Comment by Bridget — August 24, 2010 @ 2:29 am

  20. Wow, that is really awesome looking. :)

    Comment by kko — August 24, 2010 @ 12:36 pm

  21. These look amazing. I know I can use this technique to make ice cream cakes, but I haven’t had time. I think I see a weekend project in the making!

    Comment by Seanna Lea — August 26, 2010 @ 9:27 am

  22. waaaaaaw thats a new one ..I like it ^^
    good job !!

    Comment by Om Hrooby — August 28, 2010 @ 4:45 am

  23. Hello! I have been following your site for quite a long time now, and I love everything you create! You are so imaginative with flavors. You also inspired me to make my first ice cream cupcakes, and they were delicious :)
    I have a question for you–I have been wanting to order some Valrhona cocoa, because I can’t find any near where I live, and everybody says it’s the best, but I’m going to be heading to San Fran for the day soon (I live a couple hours away) and I was wondering if there is somewhere in the city that I can buy it? Thanks so much!

    Comment by Lauren — August 29, 2010 @ 11:25 am

  24. oh dear i have got to get me a little torch! your meringues are so pretty and fun! love it!

    Comment by Anna — August 29, 2010 @ 4:00 pm

  25. I just stumbled on to your blog, I love your cupcakes! They are so creative! Keep cooking!



    Comment by Lauren Ankele — September 25, 2010 @ 3:22 pm

  26. Sounds delish! I really like the style of this chocolate. Thanks for posting this designs. that sounds gorgeous. I will have to make it. I love all the design it is so artistic. This is making me hungry! I’ve been eating lots of chocolate and baking and all sorts of fun stuff. Most beautiful and yummy days of my life and recipe is too good and love to make it again and again. Thanks for sharing

    Comment by bulk candy sales — January 4, 2011 @ 11:55 pm

  27. WOW! Just wow! These are so beautiful! And a flavor that I haven’t come across before!

    Comment by Sarah — June 5, 2011 @ 2:27 pm

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