Prep Time
20 Mins
Bake Time
18 Mins
Freeze Time
1 Hour 30 Mins
Yield
Yield: 24 cupcakes
Photo: Antonis Achilleos; Styling: Gerri Williams for James RepsĀ 

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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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