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

Recipe Summary

prep:
20 mins
bake:
18 mins
freeze:
1 hr 30 mins
total:
2 hrs 8 mins
Yield:
Yield: 24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

348 calories; fat 20g; saturated fat 9g; protein 5g; carbohydrates 38g; fiber 0g; cholesterol 88mg; sodium 227mg.
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