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

Chocolate-Caramel Ice Cream Cupcakes

All You APRIL 2014

  • Yield: Yield: 24 cupcakes
  • Prep time: 20 Minutes
  • Bake: 18 Minutes
  • Freeze: 1 Hour, 30 Minutes
  • Cost Per Serving:$.66


  • 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.

Nutritional Information

Amount per serving
  • Calories: 348
  • Fat: 20g
  • Saturated fat: 9g
  • Protein: 5g
  • Carbohydrate: 38g
  • Fiber: 0.0g
  • Cholesterol: 88mg
  • Sodium: 227mg