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Minty Fudge Cups
Minty Fudge Cups
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Make mint cupcakes in festive liners as a delightful gift.
Ingredients:
  • 1 package (4.67 ounces) foil-wrapped rectangular chocolate mints
  • 2/3 cup granulated sugar
  • 1/3 cup unsweetened baking cocoa
  • 2 tablespoons butter or margarine, softened
  • 1 egg
  • Reserved 1/2 cup coarsely chopped mints
  • 1/4 cup butter or margarine, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons unsweetened baking cocoa
  • 1/2 teaspoon vanilla
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Instructions:
  • Preheat oven to 350°F. Place paper baking cups in 24 small 1 3/4x1 inch muffin cups, if using. Coarsely chop about 15 mints to make 1/2 cup for Minty Fudge Filling. Chop the rest of the mints for the topping and set aside.
  • In a small bowl, use a spoon to mix together all Minty Fudge Filling ingredients, excluding the mints, until well combined, then fold in the mints.
  • In a large bowl, cream together 1/4 cup of butter and cream cheese using an electric mixer or mix with a spoon. Add flour, powdered sugar, 2 tablespoons cocoa powder, and vanilla, and mix until well combined.
  • Form dough into 1-inch balls and gently press into the bottom and up the sides of each muffin cup. Fill each cup with approximately 2 teaspoons of the filling.
  • Bake for 18 to 20 minutes or until filling springs back when lightly touched. Let them cool briefly before carefully transferring to a wire rack. Once completely cooled, frost the cupcakes and sprinkle with remaining chopped mints.

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