Peppermint Ice Cream Cupcakes Recipe

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Peppermint Ice Cream Cupcakes
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Ingredients
7
Count
Nutrition
553
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350 F.
  2. Mix wafer crumbs and butter. Line muffin cups with cupcake liners and press mixture into bottom.
  3. Bake 5 minutes. Place pan in freezer to cool.
  4. Spread 1 tbsp of fudge topping evenly over cooled crust.
  5. Combine softened ice cream and whipped topping. Spoon over fudge topping.
  6. Freeze 2-3 hours. Garnish with whipped topping and crushed candies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 552.51 Kcal (2313 kJ)
Calories from fat 294.53 Kcal
% Daily Value*
Total Fat 32.73g 50%
Cholesterol 74.67mg 25%
Sodium 230.54mg 10%
Potassium 146.89mg 3%
Total Carbs 59.27g 20%
Sugars 39.35g 157%
Dietary Fiber 1.57g 6%
Protein 6.26g 13%
Vitamin A 0.1mg 4%
Iron 0.5mg 3%
Calcium 146.1mg 15%
Amount Per 100 g
Calories 117.37 Kcal (491 kJ)
Calories from fat 62.57 Kcal
% Daily Value*
Total Fat 6.95g 50%
Cholesterol 15.86mg 25%
Sodium 48.97mg 10%
Potassium 31.2mg 3%
Total Carbs 12.59g 20%
Sugars 8.36g 157%
Dietary Fiber 0.33g 6%
Protein 1.33g 13%
Iron 0.1mg 3%
Calcium 31mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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