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Coffee-Toffee Ice Cream Cupcakes

Photo: Ryan Benyl; Styling: Stephana Bottom
Prep time 10 mins
Chill time 2 hrs
Yield 12 cupcakes (serving size: 1 cupcake)
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. 

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

Nutrition 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

How to Make It

  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.