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Chocolate-Caramel Ice Cream Cupcakes

  • 24servings
  • 348calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
MineralsCalcium

Ingredients Jump to Instructions ↓

  1. 1 15- to 16-oz. box chocolate cake mix, plus ingredients indicated on box

  2. 1 1/2 quarts caramel ice cream, such as Edy's Caramel Delight or Häagen-Dazs Dulce de Leche

  3. 4 2.05-oz. caramel-nougat chocolate bars, such as Milky Way, chopped

  4. 1 cup heavy cream

  5. 2 tablespoons sugar

  6. 3 tablespoons chocolate syrup

  7. Chocolate jimmies, optional

Instructions Jump to Ingredients ↑

  1. Line 2 12-cup muffin tins with paper liners. Prepare cupcakes using directions on cake mix box. Fill cups halfway. (Discard any leftover batter.) Bake until a toothpick inserted in center comes out clean, 15 to 18 minutes. Remove from pans and let cool on a wire rack.

  2. Let ice cream soften slightly in a bowl. Fold in chocolate bars. Cover; freeze 1 hour.

  3. Level cupcakes with a serrated knife. Put a scoop of ice cream on top of each cupcake; freeze until ice cream firms up but cake is still soft, about 30 minutes.

  4. Whip cream and sugar until soft peaks form. Put a dollop on top of each cupcake. Drizzle with chocolate syrup; sprinkle with jimmies, if desired.

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