Easy Peasy Ice Cream Cupcakes

Preheat the oven to 325 degrees, making sure that there is a rack in the bottom third. Place baking cups into two cupcake tins. Combine the butter, sugar, cocoa, and salt (if using unsalted butter) in a medium heatproof bowl. In either the microwave or a double broiler, stir occasionally until the butter is completely melted, the mixture is just a little gritty and the mixture is warm, but not hot. If the mixture gets too hot, allow to cool to warm before continuing. Stir in the vanilla. Add the eggs one at a time, mixing in each until fully incorporated. Add the flour and stir until flour is fully incorporated. Continue stirring until the batter becomes thick and smooth. At this point, the mixture should be easy to cleanly scrape from the bowl with a spatula. Spoon batter into baking cups until each cup is about half-full. Continue until all batter is used. Bake until a toothpick or cake tester stuck into the center comes out slightly moist. All of the butter should be fully absorbed, not resting on the top, about 20-30 minutes depending on your oven. Watch it closely after 20 minutes because the butter is absorbed quickly! Chill in freezer for at least two hours. After brownies are completely chilled, remove one tray of brownies from the freezer. Working very quickly, use a small scoop to top brownies with ice cream. When all of the brownies have been topped, grab a small piece of plastic wrap and use your hands to pack the ice cream into the cups. After completing the entire tray, put a thin mint on top of each cupcake and gently press it into the ice cream. Put first tray back in freezer and repeat steps with second tray. If it's particularly hot out, you may have to place the cupcakes in the freezer between each step. Keep trays in the freezer until party time.