Ever had a blondie? It’s a vanilla (ok, made with brown sugar) version of a brownie. Personally, I see no reason to eat something like a brownie that is not chocolate but there are, as I understand it, some people out there who don’t like chocolate. Hard to believe, but it’s true! This recipe from The Domestic Rebel sounded interesting and I figure just about anything that uses ice cream from Ben & Jerry’s has to be good. Sort of a rule. By the way, the Rockin’ Blondies ice cream flavor is sold at Target.
Blondie Overload Cupcakes
For Cupcakes:
1 box yellow cake mix
1 pint Ben & Jerry’s Rockin’ Blondies ice cream
⅓ cup oil
3 eggs
¼ cup brown sugar
For Frosting:
2 sticks butter
⅔ cup brown sugar
2 tsp vanilla extract
4 cups powdered sugar
Milk
Cooked blondies, cut into bite-sized cubes
Caramel sundae syrup
Butterscotch chips
Instructions
- Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners; set aside.
- In a large bowl, beat together the cake mix, softened ice cream, oil, eggs and brown sugar with an electric mixer until completely combined, about 2 minutes. Evenly distribute the batter among the muffin tins, filling about ¾ full.
- Bake for approx. 15-17 minutes or until tops are just about set and have a golden hue. Cool the cupcakes completely.
- In the bowl of a stand mixer, beat together the butter, brown sugar and vanilla until creamy. Gradually add the powdered sugar, about 1 cup at a time, until frosting is light, fluffy, and holds it shape well. Use the milk to thin the icing if it is too thick.
- Pipe the icing high onto the cooled cupcakes. Garnish with the crumbled/cubed blondie pieces, butterscotch chips and drizzle with caramel sundae syrup. If you want to get extra fancy, sprinkle with some coarse sea salt before serving. Store leftovers airtight in the fridge, about 4 days; however, best served the same day-next day.
