"We use nonfat chocolate frozen yogurt and peppermint extract to create a flavorful and light ice cream cupcake with a chocolate cookie crunch that captures the classic mint chocolate chip ice cream combination...."
INGREDIENTS
•
1 1/2 cups chocolate snaps, such as Mi-Del (about 4 ounces)
•
2 tablespoons melted butter
•
2 pints nonfat chocolate frozen yogurt, softened (4 cups)
•
1/4 teaspoon pure peppermint extract
•
12 small mint sprigs for garnish