Chocolate Mint Fro-Yo Cupcakes

Chocolate Mint Fro-Yo Cupcakes

0 Reviews
From: EatingWell.com, May 2017

We use nonfat chocolate frozen yogurt and peppermint extract to create a flavorful and light ice cream cupcake with a chocolate cookie crunch that captures the classic mint chocolate chip ice cream combination.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1½ cups chocolate snaps, such as Mi-Del (about 4 ounces)
  • 2 tablespoons melted butter
  • 2 pints nonfat chocolate frozen yogurt, softened (4 cups)
  • ¼ teaspoon pure peppermint extract
  • 12 small mint sprigs for garnish

Preparation

  • Prep

  • Ready In

  1. Generously coat a 12-cup muffin tin with cooking spray.
  2. Place cookies in a food processor and process until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press about 1 tablespoon of the mixture in the bottom of each muffin cup.
  3. Combine frozen yogurt and peppermint extract in a medium bowl, stirring until well combined. Fill each muffin cup with a generous ¼ cup of the mixture. Press a mint leaf on top, if desired. Freeze until firm, at least 3 hours.
  • Equipment: 12-cup muffin tin

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 132 calories; 5 g fat(3 g sat); 2 g fiber; 19 g carbohydrates; 2 g protein; 7 mcg folate; 13 mg cholesterol; 15 g sugars; 3 g added sugars; 141 IU vitamin A; 0 vitamin C; 65 mg calcium; 0 mg iron; 84 mg sodium; 136 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, ½ fat, ½ starch

Reviews 0