Mini Frozen Mint Crunch Cupcakes
Updated September 20, 2016
box Nature Valley™ crunchy granola bars oats 'n dark chocolate
tablespoons butter, melted
oz. cream cheese, softened
cup sweetened condensed milk
teaspoon peppermint extract
teaspoon Betty Crocker™ gel food color green
cup mini chocolate chips
cup hot fudge or chocolate drizzle
Special equipment: silicone or parchment baking cups
Line a 12-cup muffin tin with baking cups. Set aside.
Place granola bars in a food processor or blender, process into fine crumbs. Transfer to a large bowl and stir in melted butter and sugar until well combined. Press 1 heaping tablespoon of the mixture into the bottom of each lined muffin cup.
In a large bowl or stand mixer, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, whipped topping, peppermint extract and green gel food coloring. Beat until mixture is smooth. Fold in 1/2 cup mini chocolate chips.
Spoon mixture evenly between the 12 muffin cups, then top with remaining chocolate granola crumble. Freeze overnight. Just before serving, remove frozen cupcakes from wrappers, drizzle with chocolate sauce and sprinkle with chocolate chips. Serve immediately and enjoy!
- If you’re unable to find Nature Valley™ Oats ‘n Dark Chocolate bars, blend together 1 box Oats ‘n Honey bars plus 2 tablespoons cocoa powder, then stir in 1 additional tablespoon melted butter.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- These chocolate-topped, mint-kissed frozen cupcakes are perfect for ice cream obsessives.
Quick! What’s your favorite movie treat?
Junior Mints™? Mine, too.
What’s your can’t-resist, grocery-checkout candy bar obsession?
Peppermint patties? Meee tooooo!
It’s so nice to meet you, fellow mint twin. Lovers of all that is fresh and frosty, if there was a quiz, our color would be mint green. If there were a flavor horoscope, our sign would be a giant mint leaf cradled in the arms of a minty green panda. You know.
And if we had a signature dessert, it would be Mini Frozen Mint Crunch Cupcakes. Which has never been a thing before now. But is now a recipe. Prepare your faces, peppermint people. This one’s for you. From me. Because us.
Here’s the lineup. Granola bars and butter create the crumb layer; whipped cream and cream cheese and sweetened condensed milk and mintmintmint make the mint layer.
Start by crumbling your bars in a blender or mini food processor until crumbly and crumby. Then stir in melted butter and sugar. Press a small bit into the bottom of silicone or parchment-lined baking cups…
Then prep the mint layer by whipping it all together and spooning it on top. I’ve actually found an ice cream scoop to be the easiest way to fill the cups without making a mess.
Once the creamy mint layer is in, top with a second layer of crumbly topping and freeze.
Just before serving, remove the frozen cupcakes from the wrappers and drizzle with chocolate fudge. A quick sprinkling of mini chocolate chips makes an easy garnish, too.
Now all that’s left is to treat yourself to a bite (or 5,000) of these minty noms.
Happy mint to you!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!