Xmas baked fudge bar cupcakes
4
Points®
Total time: 1 hr • Prep: 10 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Decorate these ice cream-based cupcakes with any color peppermint candies or crushed candy canes. You can also swap in candy hearts for Valentine's Day, candy corn for Halloween, or shamrock-shaped sprinkles for St. Patrick's Day. The cupcakes can work for any holiday or themed-party.
Ingredients
WW Giant Chocolate Fudge Ice Cream Bar
4 bar(s)
Self-rising flour
¾ cup(s)
Unsweetened cocoa powder
2 Tbsp
Vanilla extract
½ tsp
Aerosol whipped cream
¾ cup(s)
Peppermint hard candy
3 item(s), crushed
Instructions
1
Preheat oven to 350°F. Coat 8 holes of a muffin pan with cooking spray or line with cupcake wrappers (or use a silicone muffin pan).
2
Remove fudge bars from wrappers and place in a medium mixing bowl. When ice cream is slightly softened, cut ice cream off sticks, and allow ice cream to sit for 10 to 15 minutes until softened. Stir in flour, cocoa, and vanilla extract until well-combined. Using an ice cream scoop, evenly divide batter among prepared muffin holes. Bake until a tester inserted in the center of a cupcake comes out clean, about 20 to 22 minutes.
3
Allow cupcakes to cool completely. Top each cupcake with 1 1/2 tbsp whipped cream and garnish with crushed mints just before serving.
4
Serving size: 1 cupcake
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