Mint-Chocolate Chip Ice-Cream Cupcakes


Photo: flickr user Rachel from Cupcakes Take the Cake

Tags:

herb
baking
Dessert

Yield:

12.0 servings

Added:

December 13, 2009

Creator:

Anonymous

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Ingredients

1 pkt fudge brownie mix - (19.8 oz)
1/2 cup water
1/2 cup vegetable oil
3 lrg eggs
1/2 gal mint-chocolate chip ice cream softened
1 ct frozen whipped topping - (8 oz) thawed
2 tablespoons green creme de menthe - (to 3) (optional)
1/2 pkt chocolate mints - (4.67-oz pkg)

Preparation

1
Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.
2
Bake at 350 degrees for 20 to 25 minutes. (A wooden pick inserted in center does not come out clean.) Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
3
Return baking cups to muffin pans, and spoon ice cream evenly over each brownie. Freeze 8 hours or until firm.
4
Stir together whipped topping and, if desired, liqueur. Dollop evenly over ice cream. Freeze until ready to serve.
5
Pull a vegetable peeler down sides of mints, making tiny curls; sprinkle curls over cupcakes just before serving.
6
This recipe yields 12 cupcakes.
7
Comments: For testing purposes only we used Andes Creme De Menthe Thins for chocolate mints.

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