Yield
Makes 12 cupcakes

How to Make It

Step 1

Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.

Step 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.

Step 3

Return baking cups to muffin pans, and spoon ice cream evenly over each brownie. Freeze 8 hours or until firm.

Step 4

Stir together whipped topping and, if desired, liqueur. Dollop evenly over ice cream. Freeze until ready to serve.

Step 5

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

Step 6

NOTE: For testing purposes only, we used Andes Creme De Menthe Thins for chocolate mints.

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