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Steps
1
Heat oven to 350°F. Line 24 small muffin cups, 1 3/4x1 inch, with paper baking cups, if desired. Coarsely chop enough mints (about 15) to measure 1/2 cup; reserve for Minty Fudge Filling. Coarsely chop remaining mints for topping; set aside.
2
In small bowl, beat all Minty Fudge Filling ingredients except mints with spoon until well mixed; stir in mints.
3
In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, powdered sugar, 2 tablespoons cocoa and the vanilla.
4
Shape dough into 1-inch balls. Press each ball in bottom and up side of each muffin cup. Spoon about 2 teaspoons filling into each cup.
5
Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; carefully remove from muffin cups to wire rack. Cool completely, about 30 minutes. Frost with frosting. Sprinkle with remaining chopped mints.
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Look for decorative paper baking cups at party stores or baking supply stores.
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