Mint-Chocolate Chip Ice-Cream Cupcakes
By: Anonymous
Published: Sunday, December 13, 2009 - 3:04am

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.