Peanut Butter Panic Ice Cream Cupcakes

What You'll Need

For the Brownies:

• one stick butter, melted
• one cup sugar
• one third cup unsweetened cocoa powder
• one eighth teaspoon salt
• two eggs, beaten
• one half cup + two tablespoons flour

For Assembling and Topping:

• one (1.75 quart) container Blue Bunny Peanut Butter Panic Ice cream
• one and one half cups whipping cream
• four tbsp granulated sugar
• one half cup peanut butter, melted
• one half cup hot fudge, heated just enough to be able to drizzle
• one half cup dry roasted peanuts, chopped

How to Make It

For the Brownies:

1. Preheat oven to 350 degrees F.
2. Line muffin tins with 20 foil cupcake liners.
3. In a large bowl, mix sugar, cocoa, and salt together.
4. Mix in the butter and then stir in the eggs.
5. Mix in the flour until just combined.
6. Divide batter among cupcake liners (using a cookie scoop that is 1½ tablespoons is perfect).
7. Bake for 12-14 minutes or until toothpick comes out clean.
8. Cool to room temperature in the muffin tin before adding the ice cream.

For Assembling and Topping:

9. When brownies have cooled completely, get the ice cream out and let it sit on the counter for about 15 minutes or until softened.
10. Use an ice cream scoop (about ¼ cup) to spoon ice cream on top of brownies.
11. Use a spatula to push it down flat with the top of the liner.
12. Place in the freezer for two hours or until firm.
13. When almost ready to serve, use an electric mixer to beat whipping cream and sugar together until it forms stiff peaks.
14. Place in a piping bag fitted with a star tip.
15. Have all the toppings ready for assembling and then remove ice cream cups from the freezer.
16. Take the cups out of the tins and place on a cookie sheet or a serving platter.
17. Pipe whipped cream onto each cupcake, drizzle with peanut butter and fudge, and sprinkle with nuts.
18. Serve immediately or place back in the freezer.

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