Friday, August 19, 2011

Mocha Ice Cream Cupcakes (Rachel Ray)

Thanks Brenna for sharing! This looks so good. :)


  • One 12-count box sugar ice cream cones
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup almonds, toasted and chopped
  • One 3-ounce bar semisweet chocolate, plus more for shavings
  • 3 cups coffee ice cream, softened
  • 1/2 cup chocolate-covered espresso beans, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon confectioners' sugar
Get ahead
Freeze these mini cakes for up to three days.


  1. Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.
  2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.
  3. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.
  4. Whip the cream and confectioners' sugar until soft peaks form.
  5. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

1 comment:

Brenna said...

I just noticed they use sugar cones. I've been using waffle cones and it works just fine.