Directions

1. 1

   Place a metal mixing bowl and whisk in the freezer. Let them chill for 15-20 minutes until very cold.

2. 2

   Remove the chilled bowl and whisk from the freezer. Pour the heavy whipping cream into the cold bowl.

3. 3

   Using the cold whisk, beat the cream on medium-high speed for 2-3 minutes. The cream will begin to foam and gradually thicken.

4. 4

   When the cream begins to thicken noticeably, add the powdered sugar, almond extract, and butter extract. Continue beating.

5. 5

   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.

6. 6

   To assemble each cupcake, place one brownie brittle square on a serving plate or surface.

7. 7

   Pipe or scoop a generous layer of whipped cream onto the brownie brittle square.

8. 8

   Place another brownie brittle square on top of the whipped cream layer, then add another layer of whipped cream.

9. 9

   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.

10. 10

    Repeat steps 6-9 to assemble all remaining icebox cupcakes.

11. 11

    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.