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1. Prepare and freeze desired ice cream "frosting." Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups or lightly grease muffin cups; set aside.
2. Prepare and bake cake mix according to package directions for cupcakes using prepared muffin cups. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
3. Remove paper bake cups, if using, from 12 of the cupcakes. Save remaining cupcakes for another use. Place the 12* cupcakes on serving plates or in shallow bowls. Top each cupcake as directed in the "frosting" recipes below. Serve immediately. Makes 12 topped cupcakes.
1. Line a large baking sheet with waxed paper. Using a 2- to 3-inch-diameter ice cream scoop, drop 12 scoops of ice cream onto the prepared baking sheet. Cover and freeze for 4 to 24 hours. To serve, place a scoop of ice cream on each cupcake. Top with caramel topping and pecans.