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Chocolate-Caramel Ice Cream Cupcakes

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps


Prep time 20 mins
Bake time 18 mins
Freeze time 1 hr, 30 mins
Yield Yield: 24 cupcakes


  • 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

Nutrition 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

How to Make It

  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 appeared in: All You, June, 2013, Celebrations Special;