Prepare to have your taste buds blown away by the most decadent dessert that combines the rich, moist goodness of chocolate cupcakes with the creamy luxury of vanilla ice cream and the irresistible crunch of praline pecans! These Caramel Praline Ice Cream Cupcakes are not just a dessert - they're a flavor explosion that will make you the hero of any gathering. Imagine biting into a perfectly baked chocolate cupcake, discovering a hidden core of smooth vanilla ice cream, and being surprised by a cascade of golden caramel and crunchy praline pecans. This isn't just a recipe; it's a culinary adventure that will have everyone begging for your secret.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 box chocolate cake mix
- 1 cup caramel sauce
- 1 cup praline pecans, chopped
- 1 pint vanilla ice cream
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the chocolate cake mix according to package directions, ensuring all ingredients are at room temperature for best results.
- Fill each cupcake liner approximately 2/3 full with the prepared chocolate cake batter, using an ice cream scoop for consistent portioning.
- Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack for about 30 minutes.
- Once cooled, use a small knife or cupcake corer to create a small well in the center of each cupcake.
- Soften the vanilla ice cream at room temperature for 5-10 minutes to make it easier to scoop.
- Carefully fill each cupcake well with a scoop of vanilla ice cream, pressing gently to ensure it's compact.
- Place the filled cupcakes in the freezer for 15-20 minutes to allow the ice cream to set.
- Drizzle each cupcake generously with warm caramel sauce, allowing it to slightly pool around the base.
- Sprinkle chopped praline pecans over the caramel sauce, ensuring even distribution.
- Top each cupcake with a dollop of whipped cream just before serving.
- For best texture and flavor, serve immediately or store in the freezer for up to 2 hours before serving.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the most consistent cake texture.
- Perfect Portioning: Use an ice cream scoop to fill cupcake liners for uniform cupcakes.
- Ice Cream Technique: Let the ice cream soften slightly for easier scooping and filling.
- Freezer Magic: The brief freezer rest helps set the ice cream and maintains structural integrity.
- Caramel Drizzle Trick: Warm the caramel sauce slightly for a more elegant, flowing presentation.
- Make Ahead: These cupcakes can be prepared up to 2 hours in advance and stored in the freezer.
- Serving Suggestion: Remove from freezer 5 minutes before serving for the perfect texture.
- Customize: Experiment with different nut types or ice cream flavors to make the recipe your own.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
