Mint-Chocolate Chip Ice-cream Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (19.8-ounce) package fudge brownie mix |
1/2 cup water |
1/2 cup vegetable oil |
3 large eggs |
1/2 gallon mint-chocolate chip ice cream, softened |
1 (8-ounce) container frozen whipped topping, thawed |
2 to 3 tablespoons green crème de menthe (optional) |
1/2 (4.67-ounce) package chocolate mints |
Directions:
1. Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.
2. Bake at 350° 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. NOTE: For testing purposes only, we used Andes Creme De Menthe Thins for chocolate mints.
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