Mocha Ice Cream Cone Cups

I adapted this recipe from Rachael Ray. These were really good, but you want to make sure you don't freeze them too long or they are impossible to eat. If you freeze them longer than an hour, dip the bottom of the muffin pan in wamr water to soften the cups.

Ingredients:
12 sugar ice cream cones
5 tablespoons of melted butter
1/2 cup of espresso
12 scoops of coffee flavored ice cream
1 king size chocolate bar
1 teaspoon olive oil
1 cup of heavy whipping cream
4 tablespoons powdered sugar

1. Add ice cream cones to food processor and grind them into fine crumbs. Add espresso beans to food processor and continue grind. Finally, add melted butter to food processor and pulse until combined. Evenly spoon mixture into 6 jumbo muffin cups and indent the middle to form cups.

2. Add two scoops of ice cream to each cup. Freeze for 30 minutes.

3. Melt chocolate and olive oil in the microwave for 45 seconds, stirring after 15 seconds.

4. Combine cream and powdered sugar and whip until soft peaks form.

5. Remove ice cream cups from muffin cups. Drizzle with melted chocolate and top with whipped cream.