Down here in the South, we had a record-breaking high of 110 degrees today. With the scorching heat, an evening cup of coffee didn’t sound particularly enticing tonight, but these espresso-laden ice cream cupcakes from Everyday with Rachael Ray sure would hit the spot!
Finely ground ice-cream cones and butter form the crust, and chocolate, almonds, coffee-flavored ice cream, and chocolate-covered espresso beans make up the filling. The topping is a smooth mixture of whipping cream, confectioners’ sugar, and chocolate shavings.
One cool (no pun intended) thing about these cupcakes is that they can be frozen for up to three days, so if you are making them for a party, you can do all the work ahead of time. Or, if you’re just making them for yourself, you can enjoy them for several days (that is, if you can keep yourself from eating them all at once).