Mint-Chocolate Chip Ice-Cream Cupcakes

Photo: flickr user Rachel from Cupcakes Take the Cake

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

Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.

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.

Return baking cups to muffin pans, and spoon ice cream evenly over each brownie. Freeze 8 hours or until firm.

Stir together whipped topping and, if desired, liqueur. Dollop evenly over ice cream. Freeze until ready to serve.

Pull a vegetable peeler down sides of mints, making tiny curls; sprinkle curls over cupcakes just before serving.

This recipe yields 12 cupcakes.

Comments: For testing purposes only we used Andes Creme De Menthe Thins for chocolate mints.

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Tags:

herb

baking

Dessert

Yield:

12.0 servings

Added:

Sunday, December 13, 2009 - 3:04am

Creator:

Anonymous

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