Instructions: Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.

Bake at 350 degrees 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.

Return baking cups to muffin pans, and spoon ice cream evenly over each brownie. Freeze 8 hours or until firm.

Stir together whipped topping and, if desired, liqueur. Dollop evenly over ice cream. Freeze until ready to serve.

Pull a vegetable peeler down sides of mints, making tiny curls; sprinkle curls over cupcakes just before serving.

This recipe yields 12 cupcakes.

Comments: For testing purposes only we used Andes Creme De Menthe Thins for chocolate mints.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.