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1
Preheat the oven to 325 degrees F and coat a 12-cup muffin pan with cooking spray.
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2
Lightly flour the pan, tapping out the excess.
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3
Sift the flour, baking powder, baking soda and salt through a fine-mesh sieve into a bowl; set aside.
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4
Microwave the butter with 1/2 cup water in a large microwave-safe bowl until melted.
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5
Whisk in the cocoa powder, brown sugar and granulated sugar until smooth (if the mixture is too thick, microwave 20 more seconds).
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6
Let cool.
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7
Whisk the sour cream, egg and vanilla into the cocoa mixture until smooth.
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8
Whisk in the flour mixture until just combined (do not overmix).
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9
Divide the batter among the prepared muffin cups, filling them halfway.
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10
Bake the cupcakes until a toothpick inserted into the centers comes out clean, 12 to 15 minutes.
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11
Let cool 15 minutes in the pan, then transfer to a rack to cool completely.
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12
Using a paring knife, cut a circle into the top of each cupcake, about 1/4 inch in from the edge and 1 inch deep; pry out the cake.
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13
Transfer the cupcakes to a baking sheet and freeze at least 30 minutes.
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14
Working quickly, fill each cupcake with a small scoop of vanilla ice cream.
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15
Top each with a larger scoop of strawberry ice cream, gently pressing so the strawberry ice cream is flush against the vanilla; freeze until firm, 20 minutes.
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16
Pour the chocolate shell topping into a small bowl.
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17
Dip the tops of the ice cream cupcakes into the chocolate; freeze until serving.
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18
Photograph by Ralph Smith
