Recipe Image

Chocolate Mint Fro-Yo Cupcakes

  • 20 m
  • 3 h 20 m
Carolyn Casner
“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)
    • 2 tablespoons melted butter
    • 2 pints nonfat chocolate frozen yogurt, softened (4 cups)
    • ¼ teaspoon pure peppermint extract
    • 12 small mint sprigs for garnish


  • 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
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