Dessert: Mint-Chocolate Chip Ice-Cream Cupcakes

Top fudge brownies with mint-chocolate chip ice cream and a creamy whipped topping for a delightful, rich dessert.

Ingredients

1 package fudge brownie mix
1/2 c. water
1/2 c. vegetable oil
3 large eggs
1/2 gal. mint-chocolate chip ice cream
1 container frozen whipped topping
2 to 3 tbsp. green crème de menthe (optional)
1/2 package chocolate mints

Instructions

Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.
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.
Return baking cups to muffin pans, and spoon ice cream evenly over each brownie. Freeze 8 hours or until firm.
Stir together whipped topping and, if desired, liqueur. Dollop evenly over ice cream. Freeze until ready to serve.
Pull a vegetable peeler down sides of mints, making tiny curls; sprinkle curls over cupcakes just before serving.

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