Coffee-Toffee Ice Cream Cupcakes

Name: Coffee-Toffee Ice Cream Cupcakes
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 12
Cuisine: American
Ingredients: 118 milliliters confectioners sugar; 177 milliliters heavy cream; 2 pints coffee ice cream, slightly softened; 305 grams frozen pound cake; 237 milliliters chocolate-covered toffee bits, such as Heath Bar Bits OBrickle

You can never have too many dessert recipes, so give Coffee-Toffee Ice Cream Cupcakes a try. This gluten free recipe serves 12. One serving contains 313 calories, 4g of protein, and 15g of fat. It is perfect for Summer. If you have confectioners' sugar, heavy cream, chocolate-covered toffee bits, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 10 minutes.

Instructions

Arrange 12 paper liners in a 12-cup muffin tin.

Equipment you will use

Muffin Tray

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.

Ingredients you will need

Pound Cake

Biscuits

Place circles in bottoms of cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

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

Ingredients you will need

Powdered Sugar

Cream

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Hand Mixer

Bowl

Scoop ice cream into a large bowl. Reserve 1/4 cup

Ingredients you will need

Ice Cream

Equipment you will use

Bowl

Heath Bar Bits; add remaining Bits to bowl with ice cream.

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Heath Bar

Ice Cream

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Bowl

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.)

Ingredients you will need

Ice Cream

Candy

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Bowl

Top each pound-cake circle with a scoop of ice cream and cover with whipped cream.

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Whipped Cream

Ice 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.

Ingredients you will need

Heath Bar

Cupcakes

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

118milliliters

confectioners' sugar 177milliliters

heavy cream 2pints

coffee ice cream, slightly softened 305grams

frozen pound cake 237milliliters

chocolate-covered toffee bits, such as Heath Bar Bits O'Brickle

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.