Frozen Almond and Chocolate Cupcakes
These trendy cupcakes are easy to prepare and make perfect individual birthday cakes.
- Course Desserts & Sweets
- Prep. Time 20 mins
- Freezing Time 2 hrs
- Yields 12 servings
Preparation
What You Need
Base:
Frosting:
Instructions
Line a 12 muffin pan with foil or silicone muffin cups and set aside.
In a bowl, combine ice cream with ground almonds and grated chocolate. Fill muffin cups with ice cream using an ice cream scoop and freeze for 2 hours.
Melt the chocolate chips in a double boiler and add butter and cocoa powder. Mix cream cheese with icing sugar and salt, add the chocolate mixture and mix well. Pour the frosting into a pastry bag fitted with a star tip. You could also use a plastic bag (Ziploc® type) from which you will have cut one of the lower corners diagonally.
Before serving, remove ice cream from the freezer, which is the base of the cake and top with frosting. Serve immediately.
Note: You can replace ice cream with ice milk.
Chidren will have fun decorating the cupcakes with toppings of their choice.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 335 CaloriesProtein: 5 g
Carbohydrate: 33 g
Fat: 23 g
Fibre: 2.8 g
Sodium: 118 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
9 %
/
98
mg
Magnesium:
21 %
Vitamin A:
16 %
Vitamin E:
14 %
Riboflavin:
12 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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