Saturday, July 21, 2012

Food on Friday: Sundae Cupcakes

If the title of this post makes you want to drop everything you're doing (who needs work anyway?) and spend the next hour making and eating (6 of) these, you are totally justified.  If just looking at these makes you feel completely gluttonous and indulgent, I certainly don't blame you.  Sundae cupcakes, my friends, might just be the most ridiculous thing ever invented...if, of course, ridiculous means so good that you think you could die of pleasure eating one.  

Yes, this recipe combines the two most important food groups: sundaes and cupcakes.  Yes, it also includes peanut butter and regular butter.  And, no, you should probably not make and/or eat these often.  But every once and awhile, for a special occasion, they are the most wonderfully decadent form of dessert you could imagine.  You won't be sorry if you try one. 

Here's the deal: the crust is made of graham cracker and peanut butter, while the upper part is ice cream and fudge or toffee sauce.  The most important ingredient is one of the new ice cream sauces from Elaine's Toffee Company*.  They come in Toffee and Fudge flavors and are also really delicious on their own, without the extra (awesome) insanity of the graham cracker cups. 

These would make a great treat at a birthday gathering or would be delicious at the end of an outdoor dinner party on a warm summer evening.  Anyway you choose to serve them, they will blow you away.  

Here's how....

The raw graham cracker cups before going into the oven.
Sundae Cupcakes
serves 6

For the ice cream cups 
1 cup graham cracker crumbs (or biscuit/butter cookies/butterkekse in Europe)
1/3 cup almond meal
1/4 cup butter, melted
2 tablespoons peanut butter
1 tablespoon Agave nectar or honey

Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius).  Grease 6 slots of a muffin tin.   Mix together dry ingredients.  Add butter, peanut butter and agave.  Mix until well combined.  Using the back side of a spoon, press the mixture into 6 muffin forms, leaving a depression in the middle.

Bake for 15-25 minutes or until golden brown (watch carefully).

Let cool completely.

For the topping
ice cream
Elaine's Toffee Company Sauces in Toffee and Fudge*
chopped almonds or your favorite nuts

When ice cream cups have cooled, fill the forms with a big scoop of vanilla ice cream.  Drizzle with sauce and top with nuts.  Serve immediately or put back in the freezer to eat at a later time.

Golden graham cracker cups after coming out of the oven. 
All the ingredients for amazingness.  
You kind of really, really want one, or?  
A great treat for a party!
The delicious sauces.  
Perfect for a birthday party. 
The new E.T.C. ice cream sauces* in Toffee and Fudge.  
*Unfortunately, E.T.C. ice cream sauces and products are not currently available in Europe.  Sad?  Let them know how you feel and--who knows--maybe they'll just start selling internationally.

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