This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SunsOutSpoonsOut #CollectiveBias Enjoy the summer heat with Peanut Butter Panic Ice Cream Cupcakes.
If you don’t already know, ice cream is definitely my favorite food. I have a bowl almost every night. If it’s not vanilla with homemade chocolate syrup then it’s peanut buttercup ice cream. Blue Bunny has an addictingly delicious Peanut Butter Panic ice cream that is filled with peanut butter and chocolate swirls and peanut butter cups. Mmmm… I could go for a spoonful right now. Actually, the other day after lunch I started craving it so I bumped my ice cream time up and enjoyed a bowl while Carly napped. 
Last week we moved and as a thank you to my husband’s friends for giving up their precious study time (they’re all taking Step 1 of the medical boards this week) I made these melt-in-your-mouth/falling-off-the-bone Baby Back Ribs (they men really go crazy for them) and then served these little ice cream cups for dessert. They were so easy to just pull out of the freezer and were perfectly portioned. I of course had two– one for me and one for the baby!!!
The ice cream with those swirls of peanut butter and chocolate with little peanut butter cup treasures is truly the star in this dessert but pairs perfectly with the rich chocolate brownie bottom… and who doesn’t love whipped cream and more chocolate and peanut butter on top?!?!
You can find Blue Bunny’s Peanut Butter Panic ice cream (along with so many other yummy flavors) at Walmart in the frozen section under Novelty Ice Cream. You can even try a sample of Blue Bunny’s Premium Vanilla Ice Cream Sandwiches at Walmart on June 4th-7th.
What’s your favorite way to enjoy ice cream? What other Blue Bunny ice cream flavors do your think would be good on top of this brownie bottom?
Peanut Butter Panic Ice Cream Cupcakes
Ingredients
For the Brownies:
- 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
For Assembling and Topping:
- 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
For the Brownies:
- Preheat oven to 350 degrees F. Line muffin tins with 20 foil cupcake liners.
- 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.
- Divide batter among cupcake liners (using a cookie scoop that is 1 1/2 tablespoons is perfect).
- Bake for 12-14 minutes or until toothpick comes out clean.
- Cool to room temperature in the muffin tin before adding the ice cream.
For Assembling and Topping:
- 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.
- 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.
Hi Melanie! These look amazing. Your food photos are always beautiful so I was wondering if you had any lens recommendations? I often have trouble getting the whole shot in focus, especially when it comes to multiple plates on the table. I would love to hear your favorites or what lens you use the most. Thank you! 🙂
Jessica- Thank you so much! I use a 50mm 1.8mm lens. To get more of the shot in focus you’ll want to turn your aperture up to a higher number. This does decrease the amount of light let in so you then have to compensate with lowering your shutter speed or increasing your ISO (or a combo of both). I usually shoot with an aperture of 3.2 to 4.5, an ISO of 200-600 (depends on how bright the sun is shining in), and a shutter speed of 60-180. I am still figuring it out myself and it just takes practice. Sorry, this is if you are shooting in manual mode which I highly suggest if you aren’t already. A great resource that helped me TONS is the e-book Tasty Food Photography by Pinch of Yum. Let me know if you have more questions! 🙂
These ice cream cupcakes look amazing! I’ll definitely be trying these soon!
Paige
http://thehappyflmamily.com
You must!!! They are so addicting.
This looks to die for! These ice cream cupcakes are everything I didn’t know I was craving 🙂
Hahaha! Brownie, ice cream, peanut butter, chocolate… how could one not crave it?!?
This is genius! Such a great idea!
Thanks Ashley! A great idea that is not so great for the waist line… but I currently don’t have a waist so I’ll take seconds! 🙂
These are RIGHT up my husband’s alley! He’s a huge peanut butter ice cream fan!
Erin- You’ll definitely have to make these for him then!