1. Whip up your favorite batch of brownie batter. Line a muffin tin with foil cupcake liners. I highly recommend using foil liners, as they won't stick to your brownie cupcakes when you remove them. Fill the cupcake liners about half way full with brownie batter. Bake at 350 degrees for 15 minutes, or until a toothpick inserted comes out clean.

2. Let the brownie cupcakes cool completely. To speed up the process, you can put the brownie cupcakes in the freezer.

3. After the brownie cupcakes have cooled completely, remove the cupcake liner. Put a scoop of vanilla ice cream on top of the brownie. Tip: It's best to create a flat surface on the bottom of the scoop. So make a scoop of ice cream and cut it in half, giving you two scoops and a nice flat surface to lay on top of the brownie.

4. Pour some hard shell chocolate on top of the scoop of vanilla ice cream. Before it hardens, sprinkle with nuts and add a cherry on top.