Preheat your oven to 400°F

Follow the directions on the cake mix box to make the chocolate cake batter.

Butter and lightly flour a large muffin pan (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. (Alternately, you can spray them with a non-stick cooking spray.)

Divide the batter among the molds to fill about 3/4 full. The cakes will rise some, so leave a bit of room.

Bake on a cookie sheet in the oven for 8 - 12 minutes until the outer edges are set and the center is soft set. Don't overcook them. You want soft, liquid centers, on cupcakes.

Pour a puddle of caramel sauce on the same number of plates as you have cakes and place a cake wide-side down in the center of the puddle.

Dust each cake with confectioners' sugar.

Place a scoop of vanilla ice cream on top of each cake.

Pour a bit of the Magic Shell Chocolate Topping over the ice cream and let is set for a moment to harden.

Add a little whipped cream to each plate and enjoy.