Think ice cream cake in mini form with four layers of indulgence: chocolate cupcake, salted caramel chocolate ganache, vanilla bean ice cream, and salted caramel drizzle.
*To measure half an egg, crack and whisk well before splitting in half by volume, or (preferably) by weight.
**Coffee simply helps intensify the chocolate flavor of the cupcakes, but water may be subsitituted if desired.
***If ice cream is freshly made for this recipe, freeze for about 20 minutes after churning before adding to cupcakes.
****If you only have one muffin tin, bake the cupcakes in two seperate batches on middle oven rack, rinsing the tin with cold water and drying thoroughly between batches.
*****You don’t want to cook the caramel for very long after adding the cream, so if necessary, you can just scoop out any seized sugar rather than trying to re-melt it.