Brownie Brittle Birthday Cake Icebox Cupcakes

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These Brownie Brittle Birthday Cake Icebox Cupcakes are a light and delicious treat! They’re a super easy no-bake dessert to make, and they look so cute and pretty!

Brownie Brittle Birthday Cake Icebox Cupcakes

When I was at the BlogHer Food Conference back in May, I had the pleasure of meeting some folks from Brownie Brittle. I was super pumped, because I hadn’t actually tried it before, but had been wanting to.

It is some seriously tasty stuff! I kept grabbing more bags of it to bring home and let the hubs try it. It seriously tastes just like a crisp, chocolatey brownie. But possibly even better, because you can eat it like it’s a chip. Somehow that feels less guilty to me than an actual brownie. 🙂

Plus there are four amazing flavors – chocolate chip, mint chocolate chip, toffee and salted caramel. If you haven’t seem them in your grocery store before, check the deli section. That’s where they are in our Publix. I’ve even seen big bags in Costco.

And I love that it’s a business owned and started by a woman. She had a love for the crispy edges of brownies, decided to try and make a whole pan of crispy edges and it grew into this business. I think it is so cool when people turn something they love (like sweets!) into their business.

So I’m super pumped to be sharing these icebox cupcakes with you!

They are made with layers of whipped cream and chocolate chip brownie brittle and are so easy, your kids can make them with you.

I used a little trick I learned from my pal Sally from Sally’s Baking Addiction for the flavor of the whipped cream. If you combine almond and butter flavor, it’ll give you a flavor that is similar to cake mix but without having to actually use cake mix. However, if you’d rather just use actual cake mix, this Cake Batter Whipped Cream recipe from my friend Julianne looks pretty stellar.

So you just make the whipped cream and get your brownie brittle and you’re ready to go. Don’t be afraid of making homemade whipped cream either. I used to be afraid of it, until I tried it myself. So easy, I don’t know even know why I was afraid!

You’ll want to get at least 2 to 3 bags of the brownie brittle to make sure you have enough for the cupcakes. Naturally there’ll be a few broken pieces and you want to make sure you have enough full-sized squares for the cupcakes.

All you have to do is layer your whipped cream and brownie brittle, then add a few sprinkles.

My mother- and sister-in-law were amazed when saw me make these last week. They couldn’t believe how easy, yet how cute they were. And then that they tasted so good too!

It actually reminded me of when my mom watched me make this Strawberry and Blueberry Icebox Cake, because they both said the same thing – “It’s so easy, I could do it! Just the kind of dessert I’d want to make.”

Once they are layered, you’ll want to set them in the fridge for at least a few hours (I left them overnight). It gives the whipped cream a chance to soften up the brownie brittle so that when they are ready, you can easily move a fork through them.

The flavor possibilities are endless! You can change up the whipped cream, or use the different flavors of brownie brittle. I absolutely love these cute little cupcakes!

This post is sponsored by Brownie Brittle™, but all opinions are my own.

Recipe

Brownie Brittle Birthday Cake Icebox Cupcakes

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• Author: Lindsay
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 12 Cupcakes
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

These no-bake Brownie Brittle Birthday Cake Icebox Cupcakes are a light and delicious treat made from crisp brownie brittle and luscious whipped cream! They’re super easy to make and look so cute and pretty!

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Ingredients

• 2 cups (480ml) heavy whipping cream, cold
• 1 cup (115g) powdered sugar
• 1 1/2 tsp butter extract
• 3/4 tsp almond extract
• 2–3 bags Chocolate Chip Brownie Brittle, (4 oz bags)
• Sprinkles

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Instructions

1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
2. Remove bowl from freezer and add cold heavy whipping cream.
3. Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
4. As the cream starts to thicken, add the powdered sugar and extracts.
5. Whip until stiff peaks form, for a total whipping time of about 5-7 minutes. Make sure not to overmix. It quickly goes from smooth whipped cream to curdled whipped cream, so watch it closely.
6. To assemble the first icebox cupcake, place one brownie brittle square on a plate (or whatever surface you’re using) to form the base of the cupcake.
7. Complete the first layer by piping, or scooping, a layer of birthday cake flavored whipped cream onto the brownie brittle.
8. Create the second layer by placing another brownie brittle square on top, followed by another layer of birthday cake flavored whipped cream.
9. Create the third layer and finish the first icebox cupcake by placing another layer of brownie brittle topped with whipped cream. Top with sprinkles.
10. Repeat the layering process in steps 6-9, until you have 12 fully layered icebox cupcakes.
11. Place cupcakes in fridge for at least 3-4 hours to set (overnight is even better). Keep refrigerated until ready to serve. Cupcakes should be good for up to 5 days.

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Nutrition

• Serving Size: 1 Cupcake
• Calories: 263
• Sugar: 19.8 g
• Sodium: 95.2 mg
• Fat: 18.3 g
• Carbohydrates: 23.9 g
• Protein: 2.6 g
• Cholesterol: 47.1 mg

Enjoy!

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