Make cake batter per box directions. Spoon a thin layer into each mini bundt cup.

Freeze ice cream until firm enough to scoop, then press a small scoop into each cup on top of batter.

Cover ice cream with a little more batter so it’s mostly sealed.

Bake at box temperature for 18–22 minutes until edges are set. Cool 10 minutes.

Run a thin knife around each cake, then invert onto a tray and freeze 1 hour.

Drizzle melted chocolate and hot fudge before serving.