Mint Chocolate Chip Ice Cream Cupcakes Recipe

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
1/2 (4.67-ounce) package chocolate mints

Preparation

Step 1

Preheat oven to 350 degrees. Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.

Bake 20 to 25 minutes. (A wooden toothpick inserted in center will not come out clean.) Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Return cupcakes to muffin pans, and spoon ice cream over each. Freeze 8 hours or until firm.

Dollop whipped topping over ice cream. Freeze until ready to serve.

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

Notes:

Make 'em ahead and store 'em in freezer up to 2 weeks for spur-of-the-moment snack attacks!