Chocolate-Caramel Ice Cream Cupcakes

Chocolate-Caramel Ice Cream Cupcakes Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps



Yield: 24 cupcakes

Cost per Serving:


Recipe from


Recipe Time

Prep: 20 Minutes
Bake: 18 Minutes
Freeze: 1 Hour, 30 Minutes

Nutritional Information

Calories 348
Fat 20 g
Satfat 9 g
Protein 5 g
Carbohydrate 38 g
Fiber 0.0 g
Cholesterol 88 mg
Sodium 227 mg


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


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.

Also featured in: Celebrations Special, All You, June 2013;