Mint Chocolate Chip Ice Cream Cupcakes

This is a recipe we all enjoyed so i thought I'd share it!

Brownie

• 5 ounces chocolate chips (or any kind of semi sweet chocolate)
• ¼  cup organic coconut oil
• 1 cup coconut crystals (or brown sugar)
• ¾ cup GF all-purpose flour (or rice flour)
• ½ tsp. xatham gum
• ½ teaspoon fine sea salt
• ¼ teaspoon baking soda
• 2 eggs, beaten
• 1 tablespoon vanilla

Ice Cream

• About 3 pints Mint choc chip ice cream (I used NadaMoo brand from whole foods but any kind will work!)

Whipped Cream (optional)

• Whipped cream

Preheat the oven to 350ºF. Put muffin papers in one muffin pan.

Melt the chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) 

In a mixing bowl whisk together the coconut crystals, flour, sea salt, xantham gum, and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

Put about 1 Tablespoon of batter in each muffin liner. (depending on how you want the “ice cream to brownie” ratio to be)  bake in the center of a preheated 350ºF oven for 15 to 20  minutes, or until the cupcakes are just set. (if you do the knife or toothpick test there usually done! Cool completely and then fill up to the top with ice cream. Freeze till solid then top with whipped cream (optional) keep frozen till serving. Enjoy!