Decadent Mint Cookie Cups

For cookies, in microwave or double boiler, melt unsweetened chocolate, 1/2 cup chocolate chips and butter; cool for 10 minutes. In a mixing bowl, beat sugar and egg for 2 minutes. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder and salt; beat into chocolate mixture. Stir in remaining chips and mints. Cover and chill for 2 hours. Press about 1 Tbs. of dough into each cup of a mini muffin tin, bake at 350 for 8 minutes. With a spoon, carefully widen hole in center of each cookie; bake for 6-8 minutes longer, until slightly puffed and set. Let cool for 2 minutes before carefully removing to wire rack. Cool completely.For filling, finely chop chocolate; place in a heat-safe bowl, set aside. Whisk together milk and egg yolk in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Stir hot mixture into chocolate; stir briskly until smooth. Fill each cookie with about 2 tsp. of filling; chill for 1 hour, or until firm. Meanwhile, beat cream with extract and sugar until stiff; pipe onto cookies. Cut very thin slices off of the mints (slices will curl). With toothpick, carefully place curls on top of each cookie. Refrigerate overnight.