Chocolate Mint Fro-Yo Cupcakes

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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.

Carolyn Casner
Source: EatingWell.com, May 2017

Gallery

Recipe Summary

active:
20 mins
total:
3 hrs 20 mins
Servings:
12
Nutrition Profile:
Low-Calorie
Egg Free
Vegetarian
Low Sodium
Nut-Free
Nutrition Info
Advertisement

Ingredients

Directions

  • Generously coat a 12-cup muffin tin with cooking spray.

    Advertisement

  • 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.

  • Combine frozen yogurt and peppermint extract in a medium bowl, stirring until well combined. Fill each muffin cup with a generous 1/4 cup of the mixture. Press a mint leaf on top, if desired. Freeze until firm, at least 3 hours.

Tips

Equipment: 12-cup muffin tin

Nutrition Facts

Serving Size: 1 cupcake
Per Serving:
132 calories; protein 2.4g; carbohydrates 19.2g; dietary fiber 1.6g; sugars 14.6g; fat 5.4g; saturated fat 2.5g; cholesterol 12.6mg; vitamin a iu 140.9IU; folate 7mcg; calcium 64.9mg; iron 0.5mg; magnesium 14.6mg; potassium 136.4mg; sodium 84.1mg; added sugar 3g.
Exchanges:

1 other carbohydrate, 1/2 fat, 1/2 starch
Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/02/2021