Chocolate-Caramel Ice Cream Cupcakes

Name: Chocolate-Caramel Ice Cream Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 20
Cuisine: American
Ingredients: 1 liters caramel ice cream, such as Edys Caramel Delight or Häagen-Dazs Dulce de Leche; 3 Tbsps chocolate syrup; 232 grams caramel-nougat chocolate bars, such as Milky Way, chopped; 425 grams box chocolate cake mix, plus ingredients indicated on box; 237 milliliters heavy cream; 20 servings Chocolate jimmies, optional; 2 Tbsps sugar

The recipe Chocolate-Caramel Ice Cream Cupcakes could satisfy your American craving in roughly 20 minutes. This recipe serves 20. One serving contains 422 calories, 3g of protein, and 10g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It works well as a rather cheap dessert. It will be a hit at your Summer event. A mixture of chocolate jimmies, chocolate cake mix, caramel-nougat chocolate bars, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Line 2 12-cup muffin tins with paper liners. Prepare cupcakes using directions on cake mix box. Fill cups halfway. (Discard any leftover batter.)

Ingredients you will need

Cake Mix

Cupcakes

Equipment you will use

Muffin Tray

Bake until a toothpick inserted in center comes out clean, 15 to 18 minutes.

Equipment you will use

Toothpicks

Oven

Remove from pans and let cool on a wire rack.

Equipment you will use

Wire Rack

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

Ingredients you will need

Chocolate Bar

Ice Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Ice Cream

Cupcakes

Equipment you will use

Serrated Knife