Ice Cream Filled July 4th Cupcakes

Ingredients

• For the cupcakes:
• 6 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1 large egg
• 1 large egg yolk
• 2/3 cup buttermilk, at room temperature
• 1 1/2 tablespoons red food coloring
• 1 1/3 cups all-purpose flour
• 1 teaspoon cocoa powder
• 1/2 teaspoon baking soda
• For the cream cheese frosting:
• 2 packages cream cheese
• 1 cup confectioner's sugar, sifted
• Blue food coloring
• For the filling:
• 1 pint coconut, vanilla, or other white ice cream, slightly softened

Directions

1. For the cupcakes, move the oven rack to the center and heat the oven to 350°F. Add liners to a 12-cup muffin tin. In a large bowl, mix the butter, sugar, and salt until the mixture looks smooth and creamy. Whisk in the oil, followed by the egg, egg yolk, buttermilk, and red food coloring, mixing until everything is fully blended.
2. Sift the flour, cocoa powder, and baking soda directly over the wet mixture. Stir only until the batter comes together. Divide it evenly among the lined cups, then bake until the middles are barely set, 18 to 20 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and let them cool all the way.
3. Arrange the cupcakes on a small tray. From the top center of each one, cut out a cone-shaped piece and save it. Add a scoop of ice cream to the opening and level the surface. Place the reserved cone pieces back over the ice cream on each cupcake. Freeze until the ice cream has hardened, about 30 minutes.
4. For the frosting, use an electric mixer with the paddle attached to beat the cream cheese and butter on medium speed until creamy. Add the sugar and continue beating on medium-high speed until the frosting is airy and fluffy, about 3 minutes.
5. Transfer half of the frosting to a bowl, then tint it with drops of blue food coloring until it reaches the shade you want. Put each frosting into a piping bag fitted with a star tip.
6. Pipe alternating rings of the two frostings around the cone on top of each cupcake, covering it completely. Freeze until firm, about 2 hours. If you are making them ahead, pack the cupcakes in an airtight container and wrap them well. Serve straight from the freezer.