LINE two 12 cup muffin tins with paper liners. Prepare cupcakes as directed on cake mix box. Bake until done 18 min. Cool. Let ice cream soften slightly. Fold in chocolate bars, freeze 1 hour. SCOOP ice cream on top of each cupcake, freeze 30 min. Whip cream and sugar until soft peaks form. Put a dollop on each cupcake. Drizzle with syrup. Sprinkle with sprinkles.
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 46 (40%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 6.8mg||2 %|
|Sodium 467.6mg||16 %|
|Potassium 78.5mg||2 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 16.5g|
|Protein 1.4g||2 %|
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Calories per serving: 114
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