Instructions

1. Preheat oven to 350. Mix the cake mix according to the directions and add 1/4 cup of the fudge topping and mix. Fill the cupcake liners with 1 Tbsp. of the mixture and bake at 350 for about 10-15 minutes or until toothpick comes out clean and cake bounces back.
2. Let the cake cool completely and then place 1 tsp. of chocolate fudge topping on top of the cake. Then on top of that add ice cream until it reaches the top of the cupcake liner. Smooth out and place in the freezer for an hour or so until it is solid.
3. Pour contents of the Magic Shell bottle into a small bowl. Make sure to shake it before pouring. Take cupcakes out of the freezer and unwrap them. Stick a fork into the middle of the cupcake and lift them up one by one and dunk them into the magic shell until all are covered. To ensure that none of the cupcakes melt only do a few at a time and leave the rest in the freezer until ready for the next batch. Once they are dipped put them on a piece of wax paper and sit them in the freezer until ready to serve. (you can store these up to 2 days with plastic wrap on them).
4. Once you are ready to serve take your chocolate bar and make small shavings with the vegetable peeler (affiliate link). You will need about 2 Tbsp. of shavings per cupcake. Place the shaving on top of the cupcakes and then place 3 candy eggs on top. Serve immediately.