Preheat oven to 350

Empty cake mix into mixer bowl and add egg yolks, whole egg and butter.

Mix thoroughly. Dough will be soft.

Cool in the refrigerator for 30 minutes

Dust countertop with cocoa powder

Roll out cake dough to approximately 1/8th inch thick

With a cookie cutter as large as the cups on a muffin tin, cut out 6 rounds

Place the rounds inside a HEAVILY GREASED muffin tin, forming along the bottom and sides of the cups.

Using a fork, prick many holes all over the bottom and the sides of the dough. You may also flatted with the fork prongs to make and even rim.

Bake for approximately 10 minutes. When removing from the oven, the dough may have puffed up a bit. Simply take the back of a spoon and press the bottoms and sides back against the muffin tins to flatten.

Let cool in the tins, and then remove.

After completely cooled, spoon a medium sized scoop of salted caramel ice-cream {or ice-cream of your choice} into the cup.

Drizzle the top with ice cream toppings of your choice and don't forget a dollop of whipped cream. Enjoy!