Chocolate Mint Fro-Yo Cupcakes

Chocolate Mint Fro-Yo Cupcakes

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From:, 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

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Original recipe yields 12 servings
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


  • 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

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