Mocha Ice Cream Cupcakes Recipe

Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6 cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.

In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.

Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoon ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans and flatten. Freeze for at least 1 hour.

Whip the cream and confectioners' sugar until soft peaks form.

Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

SMART TIPS:

Toast nuts in a dry skillet over medium heat to bring out their flavor.

Use your fingers to press the crumb mixture up the sides of the muffin pan.

Gently release the cupcakes from the pan with a kitchen knife.

Shave the chocolate with a vegetable peeler.