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!
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
Instructions
- Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
- Remove bowl from freezer and add cold heavy whipping cream.
- Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
- As the cream starts to thicken, add the powdered sugar and extracts.
- 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.
- 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.
- Complete the first layer by piping, or scooping, a layer of birthday cake flavored whipped cream onto the brownie brittle.
- Create the second layer by placing another brownie brittle square on top, followed by another layer of birthday cake flavored whipped cream.
- Create the third layer and finish the first icebox cupcake by placing another layer of brownie brittle topped with whipped cream. Top with sprinkles.
- Repeat the layering process in steps 6-9, until you have 12 fully layered icebox cupcakes.
- 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.
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
