Calling all chocolate lovers…no explanation needed for the title of this post…except you need to try this recipe! These “cupcakes” are delicious and I realize that they are totally off of your New Year’s diet! Just one “cupcake” will surely not knock you off of the right track…

REALLY & TRULY!!!!!

WELL MAYBE NOT!!!!!

This yummy treat would be ideal for a children’s birthday party or any type party for that matter! These “cupcakes” are not too messy for the interior of your house! They are frozen! The “cupcake” recipe includes frozen vanilla ice cream, crushed Oreo cookies, frozen whipped topping, Eagle Brand condensed milk as well as chocolate chips, etc. I keep putting quotation marks around the word “cupcakes” because these are not cakes at all…the ingredients are merely placed in paper “cupcake” liners. Just a bit deceiving!!

I first saw a variation of this recipe in the 50th Anniversary Cookbook for Weir’s Country Store in Dallas, Texas. This “cupcake” recipe is one that you just might save for your next fun party!

 

 

HOT FUDGE OREO CUPCAKES

Ingredients:

15 ounce package Oreo cookies with the cream left inside

1/4 cup melted butter

1/2 gallon vanilla ice cream

1 medium container Cool Whip

1/3 cup crushed pecans (optional)

Put the Oreos in a ziploc bag and crush until the cookies are crumbs. Add crumbs to 1/4 cup melted butter. Stir. Line your muffin pan with paper “cupcake” liners. Press crumbs firmly into the bottom of each liner. You should use about 2 tablespoons per cup. Reserve at least 1 cup of the crumbs for later. Then put a scoop of ice cream into each liner cup. Use a spoon and flatten each ball of ice cream. Sprinkle 1 tablespoon of reserved crumbs over the ice cream. Reserve some Oreo crumbs for the top of the “cupcake” before it is served.  Add a layer of Cool Whip and 1/2 to 1 tablespoon of crushed pecans to each liner cup (over the layer of Cool Whip). Lightly cover the muffin pan with a sheet of waxed paper. Put “cupcake” muffin pan into freezer. Leave until completely frozen.

HOT FUDGE SAUCE:

1 can Eagle Brand condensed milk

1 stick butter

1 teaspoon vanilla

1 cup milk chocolate or semi-sweet chocolate chips

Mix the “Hot Fudge Sauce” ingredients over low heat in a saucepan until melted. Stir constantly until all of the ingredients are combined. Once the hot fudge is all melted together, pour it into a gallon size ziploc bag. Let it cool in the freezer for about 10 minutes. After the hot fudge is cooled, take the cupcake pan out of the freezer. Drizzle the hot fudge over the top of the frozen ice cream. Try to not let it spill over the sides of the paper liner cups. Place the pan uncovered in the freezer for several hours. when you are ready to serve, let thaw for a few minutes, until slightly soft. Sprinkle reserved Oreo crumbs over each “cupcake”. If you have any of the Hot Fudge left, drizzle a little over each “cupcake” before serving (before or after placing on serving tray). Remove the Hot Fudge Oreo Cupcakes and their paper liners and place on a serving tray! Serve immediately!!

ENJOY!!!

https://dailypost.wordpress.com/prompts/interior/