Ok.
Here, my friends, is THE most divine indulgence ever.
Brownie Peanut Butter Ice Cream Cupcakes with Peanut Butter Whipping Cream and Reese Peanut Butter Cups.
I think I should think about giving them a shorter name.
Every 1st Sunday of the month, we give the students in our Sunday School class a chance to participate in "Sunday School Don" -- a review quiz of the past month's lessons.
(don't ask me what the 'Don' is for, I have NO idea)
The winner of this little quiz gets to pick a treat that we bring the next Sunday to share with the class.
Last month, cute Clancy won, but could NOT decide what she wanted! Finally, 2 Sunday's later, I brought these cupcakes. They were a major hit!
I had never attempted anything like them before, but they turned out AWESOME!
I would love to make all different flavors - Chocolate/Mint, Dolce de Leche, Strawberry, Cookies 'n Cream..... I could go on forever!
Step 1:
Mix brownie batter according to directions on box
Preheat Oven to 350 and line cupcake pan with foil liners
Pour 1 TBSP of batter into each cupcake and bake for 6-8 minutes.
When they are done, cool and then place in the freezer.
Take out ice cream to let thaw.
Step 2:
Use a big ice cream scoop to scoop the ice cream into a perfect little ball to plop on the brownies.
I used the kind that has the little scraper inside that makes the ice cream come out easier. It makes perfect mounds.
For 12 cupcakes, you'll use about a quart of ice cream. We used Peanut Butter Cup Ice Cream, and Chocolate Brownie Ice cream.
Once, all the cupcakes have ice cream, replace pan in freezer.
Step 3:
Pour about 1 cup of whipping cream into a bowl and use an electric mixer to whip.
Once thick, and forming stiff peaks, add a large scoop of peanut butter and continue whipping.
Oh, throw in about a teaspoon of vanilla and about a 1/4 powdered sugar and mix.
*I love this kind of frosting because it is so light. You can really taste the peanut butter rather than all the thick butter and sugar found in normal frosting.
Step 4:
Pipe peanut butter cream onto cupcakes and top with crushed up peanut butter cups.
Replace in freezer until ready to serve!
WA-LA!
It's over! That's it! You're done!
I wish we had step by step pictures for you, but I guess you'll just have to imagine.
If you make these or a different version, send me a picture! I'd love to see all the different combinations!
Here, my friends, is THE most divine indulgence ever.
Brownie Peanut Butter Ice Cream Cupcakes with Peanut Butter Whipping Cream and Reese Peanut Butter Cups.
I think I should think about giving them a shorter name.
Every 1st Sunday of the month, we give the students in our Sunday School class a chance to participate in "Sunday School Don" -- a review quiz of the past month's lessons.
(don't ask me what the 'Don' is for, I have NO idea)
The winner of this little quiz gets to pick a treat that we bring the next Sunday to share with the class.
Last month, cute Clancy won, but could NOT decide what she wanted! Finally, 2 Sunday's later, I brought these cupcakes. They were a major hit!
I had never attempted anything like them before, but they turned out AWESOME!
I would love to make all different flavors - Chocolate/Mint, Dolce de Leche, Strawberry, Cookies 'n Cream..... I could go on forever!
Step 1:
Mix brownie batter according to directions on box
Preheat Oven to 350 and line cupcake pan with foil liners
Pour 1 TBSP of batter into each cupcake and bake for 6-8 minutes.
When they are done, cool and then place in the freezer.
Take out ice cream to let thaw.
Step 2:
Use a big ice cream scoop to scoop the ice cream into a perfect little ball to plop on the brownies.
I used the kind that has the little scraper inside that makes the ice cream come out easier. It makes perfect mounds.
For 12 cupcakes, you'll use about a quart of ice cream. We used Peanut Butter Cup Ice Cream, and Chocolate Brownie Ice cream.
Once, all the cupcakes have ice cream, replace pan in freezer.
Step 3:
Pour about 1 cup of whipping cream into a bowl and use an electric mixer to whip.
Once thick, and forming stiff peaks, add a large scoop of peanut butter and continue whipping.
Oh, throw in about a teaspoon of vanilla and about a 1/4 powdered sugar and mix.
*I love this kind of frosting because it is so light. You can really taste the peanut butter rather than all the thick butter and sugar found in normal frosting.
Step 4:
Pipe peanut butter cream onto cupcakes and top with crushed up peanut butter cups.
Replace in freezer until ready to serve!
WA-LA!
It's over! That's it! You're done!
I wish we had step by step pictures for you, but I guess you'll just have to imagine.
If you make these or a different version, send me a picture! I'd love to see all the different combinations!
3 comments:
That looks friggin freaking fetchin good! I really want to be in your sunday school class! This is the one to beat, babe! :)
I will testify....these are amazing
Holy cow, Adrienne!!! Those are awesome!!!
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