Coffee-Toffee Ice Cream Cupcakes

Ingredients

• 0.5 cup confectioners' sugar 
• 0.8 cup heavy cream 
• 2 pints coffee ice cream softened
• 10.8 oz round cake frozen
• 1 cup chocolate-covered toffee bits such as heath bar bits o'brickle

Equipment

• bowl
• plastic wrap
• hand mixer
• muffin liners
• muffin tray

Directions

1. Arrange 12 paper liners in a 12-cup muffin tin.
2. Cut pound cake into 1/2-inch-thick slices. Use a 2-inch biscuit cutter to cut 12 circles from slices, reserving scraps for another use.
3. Place circles in bottoms of cupcake liners.
4. Combine heavy cream and confectioners' sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.
5. Scoop ice cream into a large bowl. Reserve 1/4 cup
6. Heath Bar Bits; add remaining Bits to bowl with ice cream.
7. Combine by mashing ice cream and candy with back of a large spoon. (If ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)
8. Top each pound-cake circle with a scoop of ice cream and cover with whipped cream.
9. Sprinkle with remaining
10. Heath Bar Bits. Lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 3 days.