Pack one Vanilla Hazelwood Dollar Brick in double crinkle paper cups.
Hold cups in hand with towel while filling to prevent melting. Set cups in freezing compartment while mixing frosting FROSTING: Cream % pound of butter; gradually work in one cup of confectioners' sugar.
Add one teaspoon vanilla and one tablespoon hot coffee. Add slowly another cup of sugar and 2 more tablespoons of hot coffee, beating until smooth. Frost Hazelwood Ice Cream cup cakes.
As each is completed slip into freezing compartment.
Allow to harden least 3 hours.
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