Coffee Toffee Ice Cream Cupcakes Recipe

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Coffee Toffee Ice Cream Cupcakes
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Ingredients:

Directions:

  1. Arrange 12 paper liners in a 12 cup muffin tin. Cut pound cake into 1/2 thick slices. Use a 2 biscuit cutter to cut 12 circles from slices,reserving scraps for another use. Place circles in bottom of liners.
  2. Combine heavy cream and confectioners sugar in a bowl and whip with electric mixer until cream holds stiff peaks.
  3. Scoop ice cream into a large bowl. Reserve 1/4 c Heath Bar bits;add remaining bits to bowl with ice cream. Combine by mashing ice cream and candy with back of large spoon(If ice cream gets too soft,place bowl in freezer for 10 mins before continuing)
  4. Top each pound-cake circle with a scoop of ice cream and cover with whipped cream. Sprinkle with remaining toffee bits. Lightly drape cupcakes with plastic wrap and place in freezer till firm,at least 2 hours or up to 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 328.81 Kcal (1377 kJ)
Calories from fat 58.96 Kcal
% Daily Value*
Total Fat 6.55g 10%
Cholesterol 12.44mg 4%
Sodium 300.41mg 13%
Potassium 72.63mg 2%
Total Carbs 65.62g 22%
Sugars 38.55g 154%
Dietary Fiber 1.31g 5%
Protein 6.44g 13%
Vitamin C 0.1mg 0%
Iron 0.5mg 3%
Calcium 105.5mg 11%
Amount Per 100 g
Calories 232.64 Kcal (974 kJ)
Calories from fat 41.72 Kcal
% Daily Value*
Total Fat 4.64g 10%
Cholesterol 8.8mg 4%
Sodium 212.55mg 13%
Potassium 51.39mg 2%
Total Carbs 46.43g 22%
Sugars 27.28g 154%
Dietary Fiber 0.93g 5%
Protein 4.55g 13%
Vitamin C 0.1mg 0%
Iron 0.4mg 3%
Calcium 74.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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