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Categories:Viewed: 14 - Published at: a year ago
Ingredients
- 12 creme de menthe thin mint rectangles, unwrapped
- 1/3 cup Land O Lakes Butter, softened
- 1/4 cup sugar
- 1 Land O Lakes All-Natural Egg
- 2 ounces bittersweet chocolate, melted, cooled
- 1/4 teaspoon peppermint extract
- 1/3 cup all-purpose flour
Method
- Heat oven to 350F.
- Place mini paper baking cups into 12 mini muffin pan cups.
- Chop 6 mints into small pieces; cut 6 mints in half.
- Set aside.
- Combine butter and sugar in medium bowl; beat at medium speed until creamy.
- Add egg, chocolate and peppermint extract; continue beating until well mixed.
- Reduce speed to low; add flour.
- Beat until well mixed.
- Stir in chopped mints.
- Spoon batter evenly into prepared muffin pan cups (cups will be full).
- Bake for 10 to 12 minutes or until tops spring back when touched lightly with finger.
- Immediately, place 1 mint half on top of each cupcake.
- Cool in pan 15 minutes.
- Slightly swirl melted mint over cupcake.
- Cool completely (about 30 minutes); remove from pan.
