How To Make Reese's Ice Cream Cake Cupcakes
If you have a Reese's Peanut Butter Cup lover in the family pick up the new Reese's Ice Cream Cake and make Reese's Ice Cream Cake Cupcakes for your next celebration or birthday party.
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Start by placing the silicone cupcake molds on a baking sheet.
Crush about 10 chocolate sandwich cookies in a plastic baggy.
Spoon about one tablespoon of the crushed cookie into each cupcake mold.
Use a large ice cream scoop to scoop enough of Reese's Ice Cream Cake to fill one silicone cupcake mold.
Quickly fill each of the cupcake molds with Reese's Ice Cream Cake and place the tray in the freezer before the ice cream cake begins to melt.
Measure one cup of the Reese's Popped Snack Mix and on a cutting mat with a sharp knife chop into small pieces.
Remove the tray with the filled cupcake molds from the freezer.
Place one REESE'S Peanut Butter Cups Minis into the center of each ice cream cupcake.
Next, sprinkle each ice cream cupcake with the chopped Reese's Popped Snack Mix. Gently apply slight pressure to the pieces if necessary so they stick to the ice cream.
Drizzle with chocolate syrup.
Return the tray with the decorated Reese's Ice Cream Cake Cupcakes to the freezer until ready to serve.
Other supplies needed to make Reese's Ice Cream Cake Cupcakes
- silicone cupcake molds
- ice cream scoop
- baking or cookie sheet
Tips for making Reese's Ice Cream Cake Cupcakes
- One Reese's Ice Cream Cake will make 12 to 15 ice cream cupcakes.
- You will need to keep the ice cream cupcakes in the freezer until ready to serve.
- You could make the cupcakes right before serving and let the kids top them with Reese's candy.
Calories: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 81mg | Potassium: 109mg | Fiber: 1g | Sugar: 13g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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