Chocolate- caramel ice cream cupcakes:
These delicious cupcakes are budget-friendly & can be enjoyed any night of the week.
Ingredients:
1 15 to 16 oz.box chocolate cake mix,plus ingredients indicated on a box
1 1/2 quarts caramel ice cream,such as Edy's Caramel Delight or Haagen-Dazs Dulce de Leche
4 2.05 oz.caramel-nougat chocolate bars,such as Milky Way,chopped
1 cup heavy cream
2 tbsp.sugar
3 tbsp.chocolate syrup
Chocolate jmmies,optional
Prep: 20 minutes
Bake: 18 minutes
Freeze: 1 hour,30 minutes
1. Line 2 12-cup muffin tins with paper liners.prepare cupcakes using directions on a cake mix box.fill cups halfway. (Discard any left over batter). Bake until a toothpick inserted in center comes out clean, 15 to 18 minutes. Remove from pans & let cool on a wire rack.
2. Let ice cream soften slightly in a bowl.fold in chocolate bars.cover, freeze for 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.
