Chocolate Caramel Ice Cream Cupcakes
If you're more of a “Death by Chocolate” kind of person, you can substitute the Caramel Sauce with Hot Fudge Sauce, Milk Chocolate Ganache, or Dark Chocolate Fudge Sauce. Then top with mini chocolate chips or chocolate curls.
INGREDIENTS | SERVES 24
- 1 recipe Chocolate Cake batter
- 2 quarts Double Brownie Blast Ice Cream
- 1 cup Caramel Sauce
- Toffee for garnish
Preheat the oven to 350°F.
Line two 12-cup cupcake tins with paper liners. Pour batter into liners, filling only one-quarter of each cup.
Bake until a toothpick inserted into the cakes comes out clean. Cool completely.
Place one 3-ounce scoop of ice cream on each cupcake. Cover and freeze until ready to serve. When ready to serve, drizzle generously with Caramel Sauce and top with Toffee.
