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Baked Alaska Cupcakes

  • Author: Melissa Belanger
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


Looking for something unique to serve this holiday season? Look no further than this mini baked Alaska recipe. Instead of a single, classic baked Alaska, this version of a traditional dessert makes it easy to serve individual portions. This baked Alaska cupcakes recipe features rich chocolate cake and dairy free ice cream topped with a delicate meringue frosting that’s toasted to perfection.



For the cupcakes:

  • 1/2 cup all-purpose flour
  • 2 tablespoon dark cocoa powder
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon coarse salt
  • 3 tablespoons canola oil
  • 1/4 cup dairy free milk
  • 6 tablespoons sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 pint Hudsonville Ice Cream’s Dairy Free Cherry Fudge

For the meringue:

  • 2 egg whites, room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon cream of tartar


To make the cupcakes:

  1. Preheat oven to 350˚F and line a muffin pan *affiliate link with paper liners.
  2. In a mixing bowl *affiliate link, combine flour, cocoa powder, baking powder and salt. Whisk to combine.
  3. Add in oil, milk, sugar, vanilla extract and egg. Whisk until the mixture is lump free and evenly mixed.
  4. Divide batter into prepared cupcake liners.
  5. Bake cupcakes for 18 – 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow cupcakes to cool for about 5 minutes before transferring to a cooling rack.
  6. Cut off the domes of the cupcakes, leaving about 1/4-inch above the liner, to create a flat surface.
  7. Top each cupcake with a scoop of Hudsonville Ice Cream’s Dairy Free Cherry Fudge flavor. Freeze cupcakes like this for at least 1 hour, or until just before serving.

To make the meringue frosting:

  1. In a double boiler or a heatproof glass bowl over a saucepan with about 1″ of boiling water, combine egg whites, sugar and cream of tartar.
  2. Using a thermometer to monitor temperature, heat the mixture, stirring constantly until sugar dissolves. Continue stirring and heat until the mixture reaches 155-160˚F. Transfer the bowl of an electric mixer *affiliate link (or use a hand mixer *affiliate link).
  3. Beat the meringue mixture at a high speed for about 5 minutes, or until stiff peaks form and the mixture has cooled to room temp.
  4. Transfer meringue to a piping bag and completely cover ice cream scoop on each cupcake.
  5. Toast meringue with a kitchen torch or broil at 450˚F for about 4 minutes.


This recipe makes 6 cupcakes. The recipe is easily doubled and has been tested to ensure that it will work. Feel free to make a full dozen if you’re serving more than 6 people.

Keywords: dairy free, ice cream, chocolate, meringue