Coffee-Toffee Ice Cream Cupcakes

Photo: Ryan Benyl; Styling: Stephana Bottom
Regular cupcakes can't hold a candle to these top-notch frozen treats. They're ideal for hot summer days when you need a healthy dose of ice cream in the afternoon. Get ready to lick your fingers.

 

Yield:

12 cupcakes (serving size: 1 cupcake)

Recipe Time

Prep: 10 Minutes
Chill: 2 Hours

Nutritional Information

Calories 335
Fat 21 g
Satfat 12 g
Protein 3 g
Carbohydrate 35 g
Fiber 0.0 g
Cholesterol 94 mg
Sodium 163 mg

Ingredients

1 10 3/4-oz. frozen pound cake
3/4 cup heavy cream
1/2 cup confectioners' sugar
2 pints coffee ice cream, slightly softened
1 cup chocolate-covered toffee bits, such as Heath Bar Bits O'Brickle

Preparation

1. Arrange 12 paper liners in a 12-cup muffin tin. Cut pound cake into 1/2-inch-thick slices. Use a 2-inch biscuit cutter to cut 12 circles from slices, reserving scraps for another use. Place circles in bottoms of cupcake liners.

2. Combine heavy cream and confectioners' sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.

3. Scoop ice cream into a large bowl. Reserve 1/4 cup Heath Bar Bits; add remaining Bits to bowl with ice cream. Combine by mashing ice cream and candy with back of a large spoon. (If ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)

4. Top each pound-cake circle with a scoop of ice cream and cover with whipped cream. Sprinkle with remaining Heath Bar Bits. Lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 3 days.

Note:

August 2009