Chocolate Malt Ice Cream Cupcakes
Ingredients
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1 recipe Fudge Brownies, or your favorite brownie recipe
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1 container DREYER's Chocolate Malt Frozen Custard
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Whipped cream
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Malt ball candies
Instructions
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Prepare a 12 cup muffin tin with paper liners. Set aside.
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Prepare brown batter according to recipe.
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Scoop 1 Tablespoon into each muffin tin. You may have leftover brownie batter, which you can bake as desired.
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Bake brownies according to recipe, but watch them closely as they will probably need less time.
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Allow brownies to cool completely.
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Set the frozen custard out on the counter to soften until it is easily scoopable but not completely melted.
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Scoop the frozen custard on top of the brownie in each tin. Fill to the very top of the tin and smooth the top.
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Freeze the cupcakes until the custard is frozen solid again. This will take at least a few hours but overnight preferred.
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When ready to serve the ice cream cupcakes, remove from the freezer and pop each cupcake out of the tin. Remove the paper linings. Top with whipped cream and a malt ball candy. Serve immediately.