Peanut Butter Panic Ice Cream Cupcakes

Ingredients

• 1 stick butter (melted)
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 2 eggs (beaten)
• 1/2 cup + 2 tablespoons flour
• 1 1.75 quart container Blue Bunny Peanut Butter Panic Ice cream
• 1 1/2 cups whipping cream
• 4 tablespoons granulated sugar
• 1/2 cup peanut butter (melted)
• 1/2 cup hot fudge (heated just enough to be able to drizzle)
• 1/2 cup dry roasted peanuts (chopped)

Instructions

1. 1

   --- For the Brownies: ---

2. 2

   Preheat oven to 350 degrees F. Line muffin tins with 20 foil cupcake liners.

3. 3

   In a large bowl, mix sugar, cocoa, and salt together. Mix in the butter and then stir in the eggs. Mix in the flour until just combined.

4. 4

   Divide batter among cupcake liners (using a cookie scoop that is 1 1/2 tablespoons is perfect).

5. 5

   Bake for 12-14 minutes or until toothpick comes out clean.

6. 6

   Cool to room temperature in the muffin tin before adding the ice cream.

7. 7

   --- For Assembling and Topping: ---

8. 8

   When brownies have cooled completely, get the ice cream out and let it sit on the counter for about 15 minutes or until softened. Use an ice cream scoop (about 1/4 cup) to spoon ice cream on top of brownies. Use a spatula to push it down flat with the top of the liner. Place in the freezer for 2 hours or until firm.

9. 9

   When almost ready to serve, use an electric mixer to beat whipping cream and sugar together until it forms stiff peaks. Place in a piping bag fitted with a star tip. Have all the toppings ready for assembling and then remove ice cream cups from the freezer. Take the cups out of the tins and place on a cookie sheet or a serving platter. Pipe whipped cream onto each cupcake, drizzle with peanut butter and fudge, and sprinkle with nuts. Serve immediately or place back in the freezer.