Hey, it’s Julianne from Beyond Frosting here, back for my monthly visit at Chef-in-Training. We have had some very warm weather lately and it has me thinking about summer treats. Well, these Almond Joy Ice Cream Cupcakes are a great snack to have in your freezer when summer hits. There are a couple of layers in these cupcakes. You have a cake base of course (which can be substituted with brownies), then a layer of coconut mousse topped with whipped cream. It takes a little time for all the elements to freeze, but there is really very little work involved. All the work is done in your cupcake pan, so make some room in your freezer.
I find it always works best to have some of the large cupcakes wrappers to use for these, but if you don’t, then just don’t fill your liners quite as full before you bake these. I usually find coconut pudding at Walmart, but if you can’t find it, I suggest using vanilla pudding and adding 2-3 teaspoons of coconut extract and some shredded coconut.
Once the cupcakes are baked, it’s best to press them down and freeze them for a little bit before adding the mousse and whipped cream. After you add these two elements refreeze the completed cupcakes. Remove these from the freezer at least 15 minutes before serving to allow them to soften slightly. If you love coconut, may I suggest trying this Triple Coconut Poke Cake. Enjoy!
- 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.
This recipe was created by Julianne at Beyond Frosting:
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