Chocolate-Caramel Ice Cream Cupcakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 15- to 16-oz. box chocolate cake mix, plus ingredients indicated on box |
1 1/2 quarts caramel ice cream, such as edy's caramel delight or häagen-dazs dulce de leche |
4 2.05-oz. caramel-nougat chocolate bars, such as milky way, chopped |
1 cup heavy cream |
2 tablespoons sugar |
3 tablespoons chocolate syrup |
chocolate jimmies, optional |
Directions:
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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