Recipes and Cooking Caramel Gingerbread Cupcakes A luxurious topping of ice cream, caramel, and gingersnaps finishes these sweet gingerbread cupcakes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 3, 2015 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Freeze Time: 4 hrs Bake Time: 15 mins Cool Time: 45 mins Total Time: 5 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients ½ gallon vanilla ice cream 2 - 3 teaspoon grated fresh ginger or 1/2 to 1 teaspoon ground ginger ½ - ¾ cup almond toffee bits 1 14.5 ounce package gingerbread mix 1 ¼ cup lukewarm water 1 egg 1 12 ounce jar caramel-flavor ice cream topping* 6 gingersnaps, broken Directions Line a 3-quart rectangular baking dish with plastic wrap or foil, extending the plastic wrap or foil over edges of dish; set aside. In a chilled medium bowl stir ice cream with a wooden spoon until softened. Stir in ginger. Spread ice cream mixture in the prepared dish. Sprinkle with toffee bits; press lightly into ice cream. Cover and freeze for 4 to 24 hours. Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups or lightly grease muffin cups; set aside. Prepare gingerbread mix according to package directions using the lukewarm water and egg. Spoon batter into the prepared muffin cups. Using the back of a spoon, smooth out batter in cups. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack. Before serving, in a small saucepan heat caramel topping over medium-low heat until warm, stirring occasionally. Remove from heat; cover and keep warm. Remove paper liners from cupcakes. Place cupcakes on dessert plates or in shallow bowls. Using the edges of the plastic wrap or foil, lift ice cream out of dish. Cut out twelve 2-inch squares of ice cream. (Save the leftover ice cream to eat later.) Place ice cream squares on top of cupcakes. Top with gingersnap pieces and drizzle with warm caramel topping. Serve immediately. *Tip: To make an orange-flavor caramel sauce, add 1/2 cup orange marmalade to the caramel topping before heating. Rate it Print Nutrition Facts (per serving) 653 Calories 29g Fat 87g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 653 % Daily Value * Total Fat 29g 37% Saturated Fat 17g 85% Cholesterol 149mg 50% Sodium 472mg 21% Total Carbohydrate 87g 32% Total Sugars 66g Protein 7g Calcium 213mg 16% Iron 2.6mg 14% Potassium 360mg 8% Folate, total 37.9mcg Vitamin B-12 0.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.