Easy Mini Ice Cream Cupcakes
These chocolate and peanut butter mini ice cream cupcakes will put a smile on your face with a crust made from Peanut Butter & Cocoa Pebbles, topped with ice cream, whipped cream, chocolate sauce, and candy.
- Prep Time: 15 Minutes
- Total Time: 15 minutes
- Yield: 24-36 Cupcakes 1x
Ingredients
Scale
- 2 1/2 Cups Peanut Butter & Cocoa Pebbles Cereal (Found at participating Walmart stores)
- 1 Cup Shelled Peanuts Slightly Chopped
- 1/2 Cup Melted Butter
- 1 Cup Brown Sugar
- Soft Vanilla Ice Cream
- 1/2 Cup Melted Peanut Butter
- 1/2 Cup Chocolate Sauce
- Whip Cream
- Chocolate & Peanut Butter Candy (optional)
Instructions
- Mix together the Peanut Butter & Cocoa Pebbles Cereal, peanuts, and brown sugar.
- Add melted butter and stir. The mixture will be loose.
- Place a scoop full in the bottom of a greased muffin tin and press in firmly. (You can also make these in a 9×13 pan)
- Top the tins off with vanilla ice cream, filling them to the top.
- Smooth out ice cream, and tap the tins to release extra air.
- Freeze for at least one hour, or until completely firm.
- Spread chocolate sauce over the top of each cupcake.
- To release the cupcakes from the tin, simply glide a knife around the edges and they will pop right out.
- Top with whip cream, drizzled peanut butter, chocolate sauce, and candy.
Find it online: https://fun-squared.com/easy-mini-ice-cream-cupcakes/