Easy Ice Cube Chocolate Cups Recipe

Fill a 12-cup muffin tin with water, then place a popsicle stick into each muffin cup.

Freeze until solid.

In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons of milk, ¼ teaspoon of vanilla, ¼ cup of powdered sugar, and salt until smooth.

Fold in ¼ cup of the whipped cream with a spatula. Set aside.

Separate the cream from the 12 chocolate sandwich cookies into a separate medium bowl.

Add the remaining 2 tablespoons of powdered sugar, remaining 2 teaspoons of milk, and the remaining ¼ teaspoon of vanilla to the bowl with the cream filling. Whisk until well-combined.

Fold in the remaining cup of whipped cream with a spatula. Set aside.

Transfer the cookies to a zip-top bag, then break into crumbs with a rolling pin. Set aside.

In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes until the pudding thickens.

Remove the muffin tin from the freezer. Give the ice 1 minute to melt down, just enough to remove each ice mold from the muffin cups.

Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate.

Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.

Once the chocolate has set, give the ice discs a minute to slightly melt down. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.

Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.

Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs.

Garnish with more cookie crumbs and half of a chocolate sandwich cookie.

Pipe the chocolate pudding mixture into the dark chocolate cups, then top each one with 3 raspberries and fresh mint leaves. Serve, and enjoy!