Preheat oven to 350 degrees F and line two 12 cup muffin tips with cupcake liners. Set aside. Prepare the cake mix according to the box instructions and divide evenly between the liners.
Bake until a toothpick inserted in the center of a cupcake comes out with just a few crumbs. Allow the cupcakes to cool completely
Using a small knife or melon baller, scoop out the center of each cupcake, creating a well in the middle
Spoon a small scoop of ice cream into the center of each cupcake and press the top back on. Freeze cupcakes for 1 1/2 -2 hours until firm
Once firm, remove from freezer and pipe a mound of whipped topping on each cupcake
Drizzle the melted chocolate over top and top with sprinkles or desired decoration