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Receta Mint Chocolate Chip Ice Cream Cupcakes
by Global Cookbook

Mint Chocolate Chip Ice Cream Cupcakes
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  Raciónes: 12

Ingredientes

  • 1 pkt fudge brownie mix - (19.8 ounce)
  • 1/2 c. water
  • 1/2 c. vegetable oil
  • 3 lrg Large eggs
  • 1/2 gal mint-chocolate chip ice cream softened
  • 1 ct frzn whipped topping - (8 ounce) thawed
  • 2 Tbsp. green creme de menthe - (to 3) (optional)
  • 1/2 pkt chocolate mints - (4.67-ounce pkg)

Direcciones

  1. Stir together first 4 ingredients till blended. Place 12 foil baking c. into muffin pans; spoon batter into c..
  2. Bake at 350 degrees for 20 to 25 min. (A wooden pick inserted in center does not come out clean.) Cold in pans on wire racks 10 min; remove from pans, and cold completely on wire racks.
  3. Return baking c. to muffin pans, and spoon ice cream proportionately over each brownie. Freeze 8 hrs or possibly till hard.
  4. Stir together whipped topping and, if you like, liqueur. Dollop proportionately over ice cream. Freeze till ready to serve.
  5. Pull a vegetable peeler down sides of mints, making tiny curls; sprinkle curls over cupcakes just before serving.
  6. This recipe yields 12 cupcakes.
  7. Comments: For testing purposes only we used Andes Creme De Menthe Thins for chocolate mints.