Mocha Ice Cream Cupcakes – a delicious recipe with sugar ice cream cones, unsalted butter, almonds, semisweet chocolate, semisweet chocolate, coffee ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using food processor, grind ice cream cones into fine crumbs.
2
Transfer to a med bowl and stir in butter.
3
Divide between cups of a 6 cup jumbo muffin pan and press about 3/4 of the way up each cup.
4
Spoon 1 T almonds into each cup.
5
In a small microwavable bowl, melt 3 oz chocolate at med power in intervals, stirring occasionally.
6
Top almonds with melted chocolate to cover.
7
Freeze 10 minute.
8
Spoon 2 T ice cream into each muffin cup.
9
Sprinkle 1 T espresso beans onto ice cream and flatten with back of spoon.
10
Add another 2 T ice cream and remaining almonds and flatten again.
11
Add remaining ice cream and espresso beans and flatten.
12
Freeze at least 1 hour.
13
Whip cream and sugar UNtil soft peaks form.
14
Run knife around edges of muffin cups to remove from pan.
15
Top with cream and chocolate shavings.
1365
kcal
Calories
116
g
Fat
72
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (12 count) box sugar ice cream cones, 4 tablespoons unsalted butter, melted, ¾ cup almonds, toasted and chopped, 3 ounces semisweet chocolate, plus more, and more.
Yes, Mocha Ice Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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