Dessert Cups

Ingredients: (Honestly, the cup is the main thing here, the possibilities of what you can put into the cups is endless!)

- 8 squares of Baking Chocolate
   (makes 12 cupcakes)
- 1 box Brownie Mix
- Caramel Ice Cream Topping
- Vanilla Ice Cream
- Spinkles

Directions:

Cook Brownies per directions on box and then allow to cool completely.

While cooking Brownies, melt half of the chocolate squares in a bowl. Once melted, coat the inside of Silicone Cup Cake holders with a layer of chocolate.

Put in freezer to chill while you heat up the second half of the chocolate squares. (For the dessert pictured, I used Ghirardelli White Chocolate.) You'll need to coat the cups with the second layer quickly because the heated chocolate melts the first layer of chocolate you put on. Put back in the freezer when done.

At this point, you can pop the chocolate shells out of the Silicone cups, but I choose to leave them in until I was completely done.

Once your cups are chilled and your brownies are cooled, you can do a number of things with the brownie. Option #1: Take the easy route like I did (just for sake of trying the recipe out) and buy the Brownie Minis that come with their own miniature baking pan that makes them perfect size to place inside the cups.

Option #2: Figure out what size circle you need for the cups and cut circles out of your pan of brownies.

Option #3: Crumble up your brownies into the cups and fill about 1/2 way.

(If at any point in the process your cups feel like they're getting melty, place them back in the freezer and continue once they're hardened again.)

Cover Brownie layer with Caramel

Place a scoop of Vanilla Ice Cream on top of the Cup and sprinkle with Sprinkles.

Replace in freezer until time to serve.