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Peppermint adds a burst of flavor to these tiny fudgy treats.
Heat oven to 350°F. 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.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3117
© 2014 Land O'Lakes, Inc.
Since everyone seems to be so busy lately. So, my girlfriends and I are getting together for brunch to plan a few gatherings and playdates. While our main objective is to get some dates on the calendar, I have to be honest: we’re going to have more fun seeing each other and catching up than actually planning things to do! And, since it’s really all about the food when you get together with friends, I’m going to make Chocolate Toffee Brunch Biscuits to share.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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