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Peanut Butter Fudge Coffee Ice Cream Cupcakes Recipe

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This recipe for Peanut Butter Fudge Coffee Ice Cream Cupcakes, by , is from The Steinke's Guide to Food Goodies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Steinke


Cupcake batter:
1 1/8 cups all-purpose flour
1/4 cup dark cocoa powder
1 1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1/2 cup milk
1/3 cup heavy cream
1/2 cup butter, melted
3/4 cup milk chocolate chips

1/2 gallon coffee ice cream
8-10 Oreo cookies, chopped

Chocolate Peanut Butter Ganache:
3/4 cup heavy cream
8.5 oz. milk chocolate, chopped
1/3 cup creamy peanut butter

Preheat oven to 350F.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter, and vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then fold in chocolate chips. Line a muffin tin with liners and spoon 2- 2 1/2 tablespoons of batter into each cup. Bake for 8 to 10 minutes. Let cool for 2 minutes in the tin, and then transfer cupcakes to wire rack to cool completely.

Remove ice cream from freezer to soften slightly. Using a spoon, quickly spread ice cream on top of cupcakes and into a little mound. Repeat with remaining cupcakes and freeze them all for 1-2 hours.

For the ganache:
Heat the heavy cream in a saucepan over medium heat, just until bubbles form on the sides. Remove from the heat and stir in chocolate and peanut butter, continuously stirring until ganache is smooth and comes together. Let cool for 10 to 15 minutes before spooning on the cupcakes. Then add the chopped up Oreo cookies to the ganache.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You could always change up the ice cream flavor, and even the ganache flavor if you wanted something different. Just enjoy!




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