Mint-Chocolate Chip Ice-Cream Cupcakes – a delicious recipe with brownie mix, water, vegetable oil, eggs, mint-chocolate chip ice cream, green cru00e8me. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.
2
Bake at 350u00b0 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.
509
kcal
Calories
45
g
Fat
16
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (19.8-ounce) package fudge brownie mix, 1/2 cup water, 1/2 cup vegetable oil, 3 large eggs, and more.
Yes, Mint-Chocolate Chip Ice-Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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