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Mint Chocolate Chip Ice Cream Cupcakes

12 Cupcakes
8 Hr 30 Min
20 Min

Who says you can't have your cake and ice cream, too? Your kids will come runnin' for these minty cool treats.

What You'll Need

  • 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

What to Do

  1. Preheat the oven to 350 degrees. Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.
  2. 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.
  3. Return cupcakes to muffin pans, and spoon ice cream over each. Freeze 8 hours or until firm.
  4. Dollop whipped topping 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.


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

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