Devil’s Food Chocolate Cupcakes with Crème Fraîche Cherry Ice Cream

12 servings
1 hr prep time
6 hrs total time

Rich, devil's food cupcakes topped with a homemade cherry and crème fraîche ice cream.  A decadent treat for all! 


Ice Cream

24 ounces Vermont Creamery Crème Fraîche

3 cups whole milk

1 cup sugar

1 vanilla bean

1 tablespoon vanilla extract

1/4 cup high-quality marinated cherries (such as griottines), strained, reserve cherry liqueur


1 1/4 cups all-purpose flour

3/4 cup cocoa powder

1 1/4 cups sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

2 large eggs

2 ounces Vermont Creamery Crème Fraîche

1/2 cup milk

1/4 cup canola oil

1 teaspoon vanilla extract

3/4 cup warm coffee

Cupcake Filling

6 ounces Vermont Creamery Mascarpone

1/4 cup heavy cream

1 tablespoon sugar

1/2 teaspoon vanilla extract , or about one-third of a vanilla bean (seeds only)


4 ounces 60% semisweet chocolate

4 ounces Vermont Creamery Crème Fraîche


  • STEP 1

    Make ice cream by blending all ice cream ingredients except cherries in large bowl. Freeze in ice-cream freezer according to directions. Once ice cream is churned (after about 35 minutes), add strained cherries and 3 tablespoons of the cherry liqueur syrup. Run churn just long enough to distribute the cherries in the ice cream. Place in containers and store in the freezer. Ice cream will become hard after several hours.

  • STEP 2

    Heat oven to 350°F.

  • STEP 3

    Sift dry ingredients for cupcakes into a large bowl. Whisk eggs, crème fraîche, milk, oil, vanilla, and coffee in a separate bowl. Add egg mixture to the dry ingredients, whisking well to break up any lumps.

  • STEP 4

    Line muffin pans with paper or foil liners. Fill pans 3/4 full.  Bake 15-20 minutes, until a knife inserted in center of cakes comes out clean. Cool pans for 10 minutes, then turn out onto wire racks.

  • STEP 5

    Meanwhile, whip all filling ingredients together until soft peaks form. Keep refrigerated until needed.

  • STEP 6

    Melt chocolate for ganache in a double boiler. Whisk in 4 ounces crème fraîche until smooth. Ganache will set up quickly so do not make this until you are ready to use it.

  • STEP 7

    Prepare a pastry bag with a 1/4-inch tip and filled with mascarpone filling. Insert the tip of the bag deep into a cupcake and fill until it bulges out the top. Fill all of the cupcakes.

  • STEP 8

    Fit the pastry bag with a 1/2-inch star tip and with the crème fraîche ganache. Garnish the top of each cupcake, or frost the cupcakes with a spatula.