Ingredients
- 18 -24 chocolate and mint cookies (such as Keebler Grasshoppers or Girl Scout Thin Mints)
- 2 (8 ounce) packages cream cheese, softened
- 1 1⁄4 cups granulated sugar
- 1 ⁄3 cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- 3 large eggs, beaten lightly
- 1 ⁄2 teaspoon chocolate mint extract (or 1/4 tsp mint and 1/4 tsp chocolate extract or chocolate liqueur)
- 1 cup sour cream
- Topping
- 3 drops green food coloring
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Preparation
Step 1
Directions
Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
Preheat oven to 325°F.
Beat cream cheese, sugar, cocoa powder, and flour together well.
Add eggs, one at a time, beating well after each.
Stir in sour cream and extract.
Fill tins and bake 20-25 minutes.
Filling will still appear soft but won't jiggle when cooked.
Cool in tins 5-10 minutes.
Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
Chill well before serving.
TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).
Submit a Correction
Directions
Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
Preheat oven to 325°F.
Beat cream cheese, sugar, cocoa powder, and flour together well.
Add eggs, one at a time, beating well after each.
Stir in sour cream and extract.
Fill tins and bake 20-25 minutes.
Filling will still appear soft but won't jiggle when cooked.
Cool in tins 5-10 minutes.
Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
Chill well before serving.
TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).
Submit a Correction