Muffins:
1 C. flour
1/4 C. unsweetened cocoa
1 t. baking powder
1 t. baking soda
1/2 t. salt
2/3 C. sugar
1/2 C. buttermilk at room temperature
4 T. butter, melted
1 egg beaten
8 whole Frango Mint Chocolate (about 3 oz.)

Pecan Streusel:
2 T. light brown sugar
2 T. chopped pecans
1 T. unsweetened cocoa
1 T. flour
1 T. butter

Preheat the oven to 350�F. Line 8 muffin tins with cupcake liners. Spray lightly with non stick cooking spray.

In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. Stir in the sugar. Make a well in the center of the mixture. Pour the buttermilk, melted butter and beaten egg into the well. Quickly stir the ingredients together, just until moistened. Do not overbeat.

Divide half the batter among the muffin cups. Place a mint in the center. Add remaining batter to the muffins.

Streusel:

Mix together all the streusel ingredients in a small bowl. Sprinkle about 1 1/2 t. on the top of each muffin. Bake the muffins for 16 - 18 minutes. Remove the muffins from the tins. Cool slightly before serving.