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Photo: Ryan Benyl; Styling: Stephana Bottom Photo by: Photo: Ryan Benyl; Styling: Stephana Bottom

Coffee-Toffee Ice Cream Cupcakes

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.

 

All You AUGUST 2009

  • Yield: 12 cupcakes (serving size: 1 cupcake)
  • Prep time:10 Minutes
  • Chill:2 Hours
  • Cost Per Serving:$1.34

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.

Nutritional Information

Amount per serving
  • Calories: 335
  • Fat: 21g
  • Saturated fat: 12g
  • Protein: 3g
  • Carbohydrate: 35g
  • Fiber: 0.0g
  • Cholesterol: 94mg
  • Sodium: 163mg
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Coffee-Toffee Ice Cream Cupcakes recipe

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