#fudgesauce

These Peanut Butter Fudge Coffee Ice Cream Cupcakes are a delightful combination of rich chocolate cupcakes filled with peanut butter and fudge, topped with creamy coffee ice cream and drizzled with more fudge sauce. A perfect treat for any coffee and peanut butter lover!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1/2 cup buttermilk. 1 egg. 1 teaspoon vanilla extract. 1/2 cup creamy peanut butter. 1/2 cup fudge sauce. 1 pint coffee ice cream. 1/4 cup crushed peanuts for garnish.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Stir the cocoa powder, baking powder, baking soda, and salt together in a bowl with a whisk. The butter, buttermilk, egg, and vanilla extract should be added to the dry ingredients. Mix the batter well and until it is smooth. Put about two thirds of the way up each cupcake liner with a spoonful of batter. Put a teaspoon of fudge sauce and a teaspoon of peanut butter in the middle of each cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. Once the cupcakes are cool, use an ice cream scoop to put a scoop of coffee ice cream on top of each one. Spread more fudge sauce on top of the ice cream, and then add crushed peanuts as a decoration. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Vegan Red Velvet Ice Cream, page 145.