Ice Cream Peanut Butter Cups

Oh, peanut butter… the oft-ignored condiment that makes ice cream even better, especially chocolate ice cream. If crumbled peanut butter cups atop ice cream wasn’t delicious enough, how about ice cream that imitates those cups? Yup, that’s right. If you’re salivating as much as we are and want something a little more than our Cow Prints or Over the Moooon, try this recipe. And perhaps you could even use our Cow Prints ice cream in this recipe!

The chocolate and peanut butter combo make this ice cream cupcake recipe a keeper! If you love Reese’s peanut butter cups you’ll love this recipe. The cake layer is filled with Reese’s peanut butter chips, giving you a sweet peanut buttery flavor in every bite. The ice cream layer is Peanut Butter Cup ice cream. Here’s the twist on the topping… it’s the new Cool Whip Frosting topped with a mini Reese’s cup. The Cool Whip frosting is a smooth frosting that compliments the ice cream nicely. 

Ingredients

• Peanut Butter Cup Ice Cream
• Favorite chocolate cake mix
• 1/2 cup Reese's peanut butter chips
• Cool Whip chocolate frosting
• Mini Reese's peanut butter cups 

Instructions

1. Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2. Prepare cake mix and stir in Reese's peanut butter chips.
3. Pour 1 tablespoon of cake mix batter into each muffin cup.
4. Bake for 10-12 minutes; allow cupcakes to cool.
5. Top cupcakes with slightly melted ice cream.
6. Freeze for at least 2-3 hours, preferably overnight.
7. Top with Cool Whip frosting and mini Reese's peanut butter cup.

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