PHOTO CREDIT: Luca Trovato

The Cupcakes:

Directions:
Using a tablespoon or large melon baller, scoop out about a golf-ball-size portion of cake from the top of each cupcake. Soften the ice cream slightly and spoon a scoop into each cupcake cavity.

Place the frosting in a piping bag with a star tip and pipe the frosting over the tops of the cupcakes. Freeze for 1 hour. Can be made up to 4 hours in advance.

Cherry and chocolate ice cream recipe
1/4 cup chocolate shaving
1/4 cup fresh cherries, pitted and halved
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk

Place the chocolate shaving and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Add the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ICE CREAM BALL and shake until done.

Just before the ice cream is done, add the chocolate and the cherries, then continue freezing until the ice cream is ready.