These chocolate-topped, mint-kissed frozen cupcakes are perfect for ice cream obsessives.
Quick! What’s your favorite movie treat?
Junior Mints™? Mine, too.
What’s your can’t-resist, grocery-checkout candy bar obsession?
Peppermint patties? Meee tooooo!
It’s so nice to meet you, fellow mint twin. Lovers of all that is fresh and frosty, if there was a quiz, our color would be mint green. If there were a flavor horoscope, our sign would be a giant mint leaf cradled in the arms of a minty green panda. You know.
And if we had a signature dessert, it would be Mini Frozen Mint Crunch Cupcakes. Which has never been a thing before now. But is now a recipe. Prepare your faces, peppermint people. This one’s for you. From me. Because us.
Here’s the lineup. Granola bars and butter create the crumb layer; whipped cream and cream cheese and sweetened condensed milk and mintmintmint make the mint layer.
Start by crumbling your bars in a blender or mini food processor until crumbly and crumby. Then stir in melted butter and sugar. Press a small bit into the bottom of silicone or parchment-lined baking cups…
Then prep the mint layer by whipping it all together and spooning it on top. I’ve actually found an ice cream scoop to be the easiest way to fill the cups without making a mess.
Once the creamy mint layer is in, top with a second layer of crumbly topping and freeze.
Just before serving, remove the frozen cupcakes from the wrappers and drizzle with chocolate fudge. A quick sprinkling of mini chocolate chips makes an easy garnish, too.
Now all that’s left is to treat yourself to a bite (or 5,000) of these minty noms.
Happy mint to you!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!