1 (10 3/4 oz) frozen pound cake
3/4 cup heavy cream
1/2 cup powdered sugar
2 pints coffee ice cream, slightly softened
1 cup chocolate-covered toffee bits (such as heath bar bits)

arrange 12 paper liners in a 12-cup muffin tin. cut pound cake into 1/2″ thick slices. use a 2″ biscuit cutter to cut 12 circles from slices, reserving scraps for another use. place circles in bottoms of cupcake liners.

combine heavy cream and powdered sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.

scoop ice cream into a large bowl. reserve 1/4 cup heath bar bits; add remaining bits to bowl with ice cream. combine by mashing ice cream and candy with the back of a large spoon. (if ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)

top each pound cake circle with a scoop of ice cream and cover with whipped cream. sprinkle with remaining heath bar bits. lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 3 days.

makes 12 cupcakes