Mint-Chocolate Chip Ice-Cream Cupcakes

• 1 (19.8-ounce) package fudge brownie mix
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 gallon mint-chocolate chip ice cream, softened
• 1 (8-ounce) container frozen whipped topping, thawed
• 2 to 3 tablespoons green creme de menthe (optional)
• 1/2 (4.67-ounce) package chocolate mints

1. Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.
2. Bake at 350u0b0 for 20 to 25 minutes. (A wooden pick inserted in center does not come out clean.) Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
3. Return baking cups to muffin pans, and spoon ice cream evenly over each brownie. Freeze 8 hours or until firm.
4. Stir together whipped topping and, if desired, liqueur. Dollop evenly over ice cream. Freeze until ready to serve.
5. Pull a vegetable peeler down sides of mints, making tiny curls; sprinkle curls over cupcakes just before serving.
6. NOTE: For testing purposes only, we used Andes Creme De Menthe Thins for chocolate mints.

brownie mix, water, vegetable oil, eggs, mintchocolate chip ice cream, green crueme, chocolate mints

Taken from www.myrecipes.com/recipe/mint-chocolate-chip-ice-cream-cupcakes (may not work)