(The ad below will not display on your printed page)
Chocolate Mint Fro-Yo Cupcakes
3 h 20 m
“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.”
1½ cups chocolate snaps, such as Mi-Del (about 4 ounces)
1Generously coat a 12-cup muffin tin with cooking spray.
2Place 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.
3Combine 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.