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1
Preheat the oven to 325 degrees F. Line 18 to 20 standard muffin pan with paper liners.
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2
To make the cake, sift the flour, cocoa, and baking powder into a bowl.
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3
Whisk in the sugar and salt.
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4
In another bowl, whisk together 34 cup warm water, the egg, oil, and vanilla until blended.
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5
Pour the wet ingredients into the dry ingredients and stir just until blended.
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6
The batter will be very thick.
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7
Spoon 1 tablespoon of batter into each muffin cup, dividing it evenly.
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8
You should have 18 to 20.
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9
Bake until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.
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10
Let cool for 5 minutes in the pan on a wire rack, then remove the muffin cups to the wire rack and let cool completely.
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11
Return the cupcakes to the cooled muffin pans.
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12
Put the ice cream in a bowl and stir with a large metal spoon to soften the ice cream until spreadable (make sure it doesnt get overly soft and soupy).
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13
Drop a big spoonful of the ice cream over the top of each cupcake, filling the cup and spreading it in an even layer.
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14
Cover with plastic wrap and freeze until firm, about 2 hours.
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15
In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla on medium speed until medium-stiff peaks form.
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16
Pipe the whipped cream onto the cupcakes, top each with a cookie, and serve.
