Chocolate-Brickle Ice-Cream Cupcakes

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Southern Living


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1 (12-ounce) loaf pound cake

1 (7.5-ounce) package almond brickle chips, divided

1/2 cup chopped pecans, toasted

2 pints chocolate mocha-fudge ice cream, softened

1 (8-ounce) container frozen whipped topping, thawed

1/2 (11.5-ounce) jar hot fudge sauce

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