Brownie Brittle Birthday Cake Icebox Cupcakes
Recipe GLPRbf086920526a8c
Delightful no-bake icebox cupcakes featuring layers of chocolate chip brownie brittle and almond-butter infused whipped cream, finished with colorful sprinkles. These chilled treats are perfect for celebrations and require just a few simple ingredients and minimal prep time.
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Ingredients
2 cups Heavy whipping cream
1 cup Powdered sugar
1½ teaspoons Butter extract
¾ teaspoon Almond extract
2½ bags Chocolate Chip Brownie Brittle (4 oz bags)
Sprinkles
Directions
Place a metal mixing bowl and whisk in the freezer. Let them chill for 15-20 minutes until very cold.
Remove the chilled bowl and whisk from the freezer. Pour the heavy whipping cream into the cold bowl.
Using the cold whisk, beat the cream on medium-high speed for 2-3 minutes. The cream will begin to foam and gradually thicken.
When the cream begins to thicken noticeably, add the powdered sugar, almond extract, and butter extract. Continue beating.
Whip the mixture for an additional 2-4 minutes until stiff peaks form, watching carefully to avoid over-mixing. The total whipping time should be about 5-7 minutes. Stop before the cream curdles.
To assemble each cupcake, place one brownie brittle square on a serving plate or surface.
Pipe or scoop a generous layer of whipped cream onto the brownie brittle square.
Place another brownie brittle square on top of the whipped cream layer, then add another layer of whipped cream.
Repeat step 8 one more time, creating a third layer of brownie brittle and whipped cream. Top the final layer with a sprinkle of decorative sprinkles.
Repeat steps 6-9 to assemble all remaining icebox cupcakes.
Place all assembled cupcakes in the refrigerator for at least 3-4 hours before serving to allow the flavors to meld and the texture to set. Cupcakes will keep refrigerated for up to 5 days.
