Chocolate Peanut Butter Ice Cream Cupcakes
This Peanut Butter Chocolate Mousse Cake starts with a layer of brownie topped with caramel sauce, filled with chocolate fudge ice cream and finished with a big swirl of peanut butter mousse. It is rich and delicious, yet light because of the mousse.
Ingredients:
CHOCOLATE CAKE:
- 1/4 cups sugar
- 1/4 cup oil
- 1/3 cup flour
- 1/4 teaspoon baking powder
- 1/3 cup cocoa
- 1/2 teaspoon vanilla sugar
- 2 eggs
- 1/2 cup Caramel Sauce (preferable Dairy)
- About 3 cups Mehadrin Vanilla fudge dairy ice cream
- 1/2 cup Crisp rice cereal, for topping
PEANUT BUTTER MOUSSE:
- 1 16 oz. Whipped topping
- 5 tablespoons creamy peanut butter
- 3 Tablespoons Maple syrup
Instructions
Preheat oven to 350 F.
Prepare cake by mixing all ingredients together in a mixer, until the batter is smooth. Line muffin tin with cupcake liners. Pour one tablespoon of cake batter into each muffin tin; bake for 10-12 minutes.
Remove from oven and cool. Once cooled, spread one teaspoon of caramel sauce on top of each brownie.
Spread the vanilla fudge ice cream on top of each brownie, until the top of the cupcake holder. With an offset spatula level the ice cream at the top of each cupcake. Place in freezer to set.
Meanwhile, using a mixer beat whipped topping until stiff. Add peanut butter, then maple syrup. Don’t overmix.
Using a piping bag (with a large star tip), pipe peanut butter mousse on top of cupcakes. Garnish with rice crispies, (which will add an awesome crunch to the mousse).
Freeze cupcakes, until ready to serve.
