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Boozy Mud Pie Cupcakes

  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 6
  • Pinterest
    437
  • Print
    224
  • Save
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Kahlua™ kicks up these insanely delicious frozen chocolate mud pie cupcakes. A dessert worth sharing with everyone you know and love! MORE + LESS -

Brooke McLay Brooke McLay
January 21, 2015

Ingredients

20
chocolate sandwich cookies, crushed
2
tablespoons butter, melted
2
cups chocolate ice cream
2
cups whipped topping
1/4
cup Kahlúa™
1/2
cup chocolate drizzle
6
whole chocolate sandwich cookies (for garnish)

Steps

Hide Images
  • 1
    In a bowl, mix together crushed cookies and melted butter until well combined. Spoon 2 tablespoons of this mixture into the bottom of six silicone cupcake wrappers. Top each with a scoop of ice cream.
  • 2
    In a large bowl, whisk together whipped topping and Kahlua™. Spoon on top of ice cream. Drizzle with chocolate sauce. Top with more cookie crumbles. Add another scoop of ice cream to create the top round of each cupcake. Finish off with a dollop of whipped topping, a drizzle of chocolate and a sprinkling of the crushed cookies. Press a whole cookie into the top of each cupcake.
  • 3
    Place all cupcakes on a serving platter and freeze for 2-3 hours until firm. Serve and enjoy!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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!
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