Cut each cake half into 6 (2-inch) circles, using a 2-inch round cutter. Reserve remaining cake for another use.
Place 12 foil baking cups into muffin pans; place 1 cake round in each cup.
Stir 1/2 cup almond brickle chips and toasted pecans into ice cream. Freeze 1 hour or until almost firm.
Spoon ice cream evenly over each cake round, filling to top of baking cup and mounding slightly. Dollop evenly with whipped topping. Freeze 8 hours or until firm.
Microwave fudge sauce at HIGH 30 seconds; drizzle over cupcakes, and sprinkle with remaining almond brickle chips just before serving.
NOTE: For testing purposes only, we used
Heath Bits O'Brickle for almond brickle chips; you can find them near the chocolate morsels in your local supermarket.
