Ingredients

The following ingredients have 4 Servings
  • 1 box Dark Chocolate Cake Mix
  • Flour (for dusting)
  • Butter (for greasing)
  • Caramel Sauce (for serving)
  • Confectioners' Sugar (for dusting)
  • Vanilla Ice Cream (for serving)
  • Magic Shell Chocolate Topping (for serving)
  • Whipped Cream (for serving)

Instruction

  • Preheat your oven to 400°F
  • Follow the directions on the cake mix box to make the chocolate cake batter.
  • Butter and lightly flour a large muffin pan (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. (Alternately, you can spray them with a non-stick cooking spray.)
  • Divide the batter among the molds to fill about 3/4 full. The cakes will rise some, so leave a bit of room.
  • Bake on a cookie sheet in the oven for 8 - 12 minutes until the outer edges are set and the center is soft set. Don't overcook them. You want soft, liquid centers, on cupcakes.
  • Pour a puddle of caramel sauce on the same number of plates as you have cakes and place a cake wide-side down in the center of the puddle.
  • Dust each cake with confectioners' sugar.
  • Place a scoop of vanilla ice cream on top of each cake.
  • Pour a bit of the Magic Shell Chocolate Topping over the ice cream and let is set for a moment to harden.
  • Add a little whipped cream to each plate and enjoy.