Brownie cup with cherries and white chocolate coconut ice cream

This is the textbook example of trial and error – or as in my case: trial and success: I wanted to make cupcakes, but the batter rose and fell creating these beautiful cups. An ice-cold filling completed the warm cups perfectly. I let my guests assemble the dessert themselves and served the two components in a Ferris wheel and a merry-go-round.

Brownie cups: Whip 2 eggs, 300 g caster sugar and 1 tsp vanilla extract. Add 100 g melted butter and subsequently a mixture of 150 g wheat flour, 4 tbsp cocoa powder and 2 tsp baking powder. Line a muffin tray with twelve molds with muffin papers. Evenly divide the batter and place one piece of dark and white chocolate in each mold. Bake for 25 minutes in 150°C. Alternatively pre-bake the cups for 20 minutes in advance and for additional 5 minutes right before serving.

White chocolate coconut ice cream: Mix 100 g melted white chocolate with 250 ml coconut milk. Freeze for at least 4 hours giving the mixture a good stir every once in a while. Serve on stoned cherries in pre-cooled jars or glasses and top off with fresh lavender (optional).Assemble by placing the cold ice cream in the hot cup. Enjoy immediately!

Credit where credit’s due: The brownie cups are a variation of the chewy brownies in Mia Öhrn‘s book ‘Kladdkakor’. It’s a foolproof recipe that I’ve relied on for many years now. I usually double the amount and the batch doesn’t even survive one day. That’s how delicious they are.