Chocolate? Oh yeah. It's totally in there!
What happens when you take everything you love and toss it into a cupcake wrapper? Why, these frozen boozy mud pie ice cream cupcakes happen, that’s what!
Here’s how to make these no-bake treats and have them in your mouth in no time at all. You’re so going to love them.
First, crush those chocolate sandwich cookies. I like to use a food processor for half, and my hand for the other half. This leaves you with both finely crushed crumbles as well as coarse hunks o’ cookie. Added bonus: fingers that need licking.
You’ll wanna add a bit of butter in there, too.
Now spoon it all into the bottom of 6 silicone cupcake wrappers. I love this recipe because it’s easy to make just a few cupcakes. But go ahead and make as many as your lil' heart desires or needs.
Ice cream goes in there.
Then Kahlua™-kissed whipped cream.
A happy bit of drizzly chocolate. I use the coffee-shop drizzle because it’s thick and divine. But ice cream chocolate sauce will work as well.
More crumbly cookies. Because. More. Cookies.
Then you layer it all over again. Ice cream, whipped Kahlua™, chocolate, cookie crumbs.
Toss a whole cookie up top to finish it all off, then freeze 'em. You want these to be firm and cupcake-cute before serving.
At which point you are fully encouraged to unpeel, bite into and enjoy with fervency!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!