Almond Joy Ice Cream Cupcakes |
Author: Julianne
An ice cream cupcake with a chocolate cake, coconut mousse and topped with almonds and whipped cream
- 1 Box Chocolate cake mix
- Ingredients listed on the box (eggs, oil, water)
- 1 pkg Instant coconut cream pudding
- 1½ Cup Milk
- 1 pkg Cool Whip (8oz)
- ½ Cup sliced almond
- Whipped cream
- Hot fudge sauce
- ¼ Cup Shredded coconut
- Bake chocolate cupcakes according to the instructions on the box and allow them to cool completely. Once cooled, use a glass and press cupcakes down into the wrappers. Freeze for at least 30 minutes.
- While cupcakes are freezing, prepare mousse. Mix instant coconut pudding with milk. Refrigerate until firm. Once firm, fold in cool whip and return to the refrigerator until cupcakes are frozen.
- Once cupcakes are frozen, remove wrapper and transfer into a large cupcake wrapper and place back into a cupcake pan. Spoon 2-3 tablespoons of coconut mousse onto the tops of the cupcakes, spreading evenly with a spoon.
- Sprinkle with sliced almonds and the top with whipped cream. Return to the freezer for at least an hour or until frozen.
- Remove from freezer at least 15 minutes before serving. Top with hot fudge sauce and additional shredded coconut.
Recipe by Chef in Training at https://www.chef-in-training.com/almond-joy-ice-cream-cupcakes/
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