Mint Ice Cream Cupcakes are a delightful frozen treat that combines the goodness of chocolate cupcakes with the refreshing taste of mint chip ice cream. These cupcakes are perfect for hot summer days or any time you crave a cool and sweet dessert. The combination of soft, chocolatey cupcakes and creamy, minty ice cream makes for a mouthwatering treat that will leave you wanting more.

The concept of combining cupcakes with ice cream is not new, as people have been enjoying ice cream cakes and cupcakes for many years. The addition of mint flavor to ice cream dates back to the 1920s when mint chocolate chip ice cream was first created. It quickly became a popular choice among ice cream lovers, with its fresh, minty taste and delightful chocolate chips.

Mint Ice Cream Cupcakes provide a unique twist on the traditional ice cream experience. By filling cupcakes with mint chip ice cream and topping them with mint-flavored frosting, you get the best of both worlds in a portable and individualized form. These cupcakes are not only delicious but also visually appealing, making them a hit at parties, birthdays, and other special occasions.

INGREDIENTS

Cupcakes:

• 24 chocolate cupcakes, baked and cooled
• 1/2 carton (about .75 quart) mint chip ice cream

Mint Chip Frosting:

• Mini Chocolate Chips, for garnish

Mint Frosting:

• 12 tablespoons unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 1/4-1/2 teaspoon peppermint extract
• 4-6 tablespoons heavy whipping cream
• 4-5 drops green food coloring (optional)
• 1/2 cup mini chocolate chips

INSTRUCTIONS

1. Start with 24 cupcakes that have been baked and completely cooled. You can use a chocolate box mix or your favorite homemade recipe.
2. Place the cupcakes on a cookie sheet lined with wax paper. Prepare another cookie sheet with wax paper in your freezer.
3. To prep the cupcakes, use a paring knife to cut a large circle in the top of each cupcake. Cut down almost to the bottom, then lift out the cut part to create a cone-shaped hole. Slice off the cone from each cupcake piece, making the cake smaller to accommodate the ice cream filling.
4. Prepare all the cupcakes for the ice cream, then place the second cookie sheet in the freezer. Work in batches of 3-4 cupcakes, filling each with ice cream and placing them on the cookie sheet in the freezer. This prevents the ice cream from melting out of the cupcakes.
5. Scoop about 1-2 tablespoons of mint chip ice cream into the center of each cupcake. Place the tops back on and press gently. Put the cupcakes on the cookie sheet in the freezer. Continue until all the cupcakes are filled and on the freezer sheet.
6. Cover the cupcakes with plastic wrap (leaving them on the cookie sheet) and freeze for at least 4 hours before serving. You can place them in a single layer in large Ziploc bags and freeze for up to 1 month before serving.
7. To make the mint frosting, beat softened butter with a hand or stand mixer until smooth. Mix in powdered sugar slowly, then add vanilla and peppermint extract. Adjust the peppermint extract to your desired level of mintiness. Mix in heavy whipping cream one tablespoon at a time until the desired frosting consistency is reached.
8. When ready to serve, remove a cupcake from the freezer, frost as desired with the mint frosting, and serve immediately. Top with additional mini chocolate chips for garnish.

Enjoy the delightful Mint Ice Cream Cupcakes, where the cool mint chip ice cream meets the decadent chocolate cupcakes and creamy mint frosting, creating a frozen treat that is sure to impress and satisfy anyone with a sweet tooth.