Brownie Cupcake with Ice Cream

Ingredients:

• 150 g butter, softened and cut into pieces
• 1/4 cup cocoa powder
• 100 g dark chocolate, chopped
• 2/3 cup boiling water
• 1 and 1/4 cups sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup premium flour
• 1/2 tsp fine salt
• 1/2 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/2 cup finely chopped toasted walnuts
• 1/3 cup semi-sweet chocolate
• 1/2 l vanilla ice cream
• 1/4 cup prepared hot chocolate sauce
• 2 tbsp. colored sprinkles
• 12 canned cherries in liqueur, no syrup

Preparation:

1. Preheat oven to 180°C and line a standard 12-cup muffin tin with paper cupcake liners.
   
   In a large bowl, combine the butter, cocoa powder, and chocolate. Pour in the boiling water and let stand for 5 minutes. Mix until smooth, then whisk in the sugar, vanilla, and eggs.
   
   Add flour, salt, baking powder, and baking soda and mix until smooth. Add walnuts and chocolate. Divide the batter among the molds until they are three-quarters full.
2. Bake the cupcakes for about 22-24 minutes, until a toothpick inserted into the center comes out with moist crumbs. Cool in the pan for 5 minutes, then completely on a wire rack.
   
   While the cupcakes are baking and cooling, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer.
   
   Before serving, make a small indentation in the cake and place a scoop of ice cream on top. Drizzle with hot chocolate sauce and garnish with sprinkles and a cherry.