Mint Chocolate Chip Ice Cream Cupcakes Recipe
Servings: 12
Ingredients
- 1 pkt fudge brownie mix - (19.8 ounce)
- 1/2 c. water
- 1/2 c. vegetable oil
- 3 lrg Large eggs
- 1/2 gal mint-chocolate chip ice cream softened
- 1 ct frzn whipped topping - (8 ounce) thawed
- 2 Tbsp. green creme de menthe - (to 3) (optional)
- 1/2 pkt chocolate mints - (4.67-ounce pkg)
Directions
- Stir together first 4 ingredients till blended. Place 12 foil baking c. into muffin pans; spoon batter into c..
- Bake at 350 degrees for 20 to 25 min. (A wooden pick inserted in center does not come out clean.) Cold in pans on wire racks 10 min; remove from pans, and cold completely on wire racks.
- Return baking c. to muffin pans, and spoon ice cream proportionately over each brownie. Freeze 8 hrs or possibly till hard.
- Stir together whipped topping and, if you like, liqueur. Dollop proportionately over ice cream. Freeze till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 12 servings | |
| Calories 117 | |
| Calories from Fat 92 | 79% |
| Total Fat 10.39g | 13% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 52mg | 17% |
| Sodium 32mg | 1% |
| Potassium 21mg | 1% |
| Total Carbs 3.25g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.23g | 1% |
| Protein 1.62g | 3% |
