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    You are in: Home / Recipes / Mocha Ice Cream Cupcakes Recipe
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    Mocha Ice Cream Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    kitchenslave03's Note:

    From Everyday with Rachael Ray. I don't like coffee anything, but I loved the idea of these and thought any ice cream work well here, and I would would sub chocolate chips for the espresso beans. Cook time includes freeze time.

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    Units: US | Metric


    1. 1
      Using food processor, grind ice cream cones into fine crumbs. Transfer to a med bowl and stir in butter. Divide between cups of a 6 cup jumbo muffin pan and press about 3/4 of the way up each cup. Spoon 1 T almonds into each cup.
    2. 2
      In a small microwavable bowl, melt 3 oz chocolate at med power in intervals, stirring occasionally. Top almonds with melted chocolate to cover. Freeze 10 minute.
    3. 3
      Spoon 2 T ice cream into each muffin cup. Sprinkle 1 T espresso beans onto ice cream and flatten with back of spoon. Add another 2 T ice cream and remaining almonds and flatten again. Add remaining ice cream and espresso beans and flatten. Freeze at least 1 hour.
    4. 4
      Whip cream and sugar UNtil soft peaks form.
    5. 5
      Run knife around edges of muffin cups to remove from pan. Top with cream and chocolate shavings.

    Ratings & Reviews:


    Nutritional Facts for Mocha Ice Cream Cupcakes

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 458.0
    Calories from Fat 349
    Total Fat 38.8 g
    Saturated Fat 19.2 g
    Cholesterol 69.9 mg
    Sodium 120.6 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 5.1 g
    Sugars 19.0 g
    Protein 8.6 g

    The following items or measurements are not included:

    sugar ice cream cones

    chocolate-covered coffee beans

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