Ingredients
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18 -24 chocolate and mint cookies (such as Keebler Grasshoppers or Girl Scout Thin Mints)
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2 (8 ounce) packages cream cheese, softened
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1 1/4 cups granulated sugar
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1/3 cup unsweetened cocoa powder
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2 tablespoons all-purpose flour
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3 large eggs, beaten lightly
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1/2 teaspoon chocolate mint extract (or 1/4 tsp mint and 1/4 tsp chocolate extract or chocolate liqueur)
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1 cup sour cream
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3 drops green food coloring
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1 cup sour cream
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2 tablespoons granulated sugar
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Instructions
- Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
- Preheat oven to 325°F.
- Beat cream cheese, sugar, cocoa powder, and flour together well.
- Add eggs, one at a time, beating well after each.
- Stir in sour cream and extract.
- Fill tins and bake 20-25 minutes.
- Filling will still appear soft but won't jiggle when cooked.
- Cool in tins 5-10 minutes.
- Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
- Chill well before serving.
- TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).