How to Create the Ultimate Mint Chocolate Chip Ice Cream Cupcakes

There’s something truly special about mint and chocolate that brings smiles to faces everywhere. Imagine this delightful mix baked into a cupcake and topped with mint buttercream that looks just like an ice cream scoop! Sounds tempting, right? In this blog post, we’ll explore the exciting journey of creating Mint Chocolate Chip Ice Cream Cupcakes. These sweet treats are perfect for parties, celebrations, or just as a delicious indulgence on a warm afternoon.

Tools You'll Need

Here are some kitchen tools I like to suggest for making my cupcakes. These are the exact products I use every time:

• Electric Mixer or a Bowl and Silicone Spatula

• Cupcake Tin

• Cupcake Liners (if making cupcakes

Recipe Questions

Can I freeze these cupcakes?

Yes, you may! Once they are cooled, add them to a sealed ziplock bag or container and freeze them for up to 3 months.

Can I use regular cocoa powder instead?

Absolutely! The chocolate flavor just won't be as intense or rich, but these are still delicious with average cocoa powder.

What can I use to substitute sour cream?

You may use equal amounts of plain greek yogurt or mayonnaise with a squeeze of some lemon juice in replacement of the sour cream.

Can I use regular milk?

Absolutely! You may use regular milk or a milk substitute if you do not have buttermilk nor want to make a buttermilk substitute at home.

Mint Chocolate Chip Icecream Cupcakes

Prep Time: 10 minutes Cook Time: 15 minutes

Servings: 12-15 cupcakes

Ingredients

For the Cupcakes

• 1 cup (212g) granulated sugar

• 1 large egg (room temperature)

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract  

• 1/3 cup cocoa powder

• 1 tsp baking soda

• 1/3 cup vegetable oil

• 1/2 cup buttermilk (room temperature)

• 1/2 cup hot water

• 1/3 cup sour cream (room temperature)

• 1/2 tsp instant expresso

• 1 cup chopped mint chocolate cookies or candy bar, or chocolate chips

  
  

For the Buttercream

• 3 cups (6 sticks) unsalted butter (room temperature - very important!)

• 5 cups powdered sugar

• 1 tsp salt

• 1/2 tsp vanilla extract

• 1 1/2 tsp mint extract

• 2 cups chopped chocolate or chocolate chips

• 2-3 drops green food coloring

Directions

For the Cupcakes

1. Preheat your oven to 350 degrees F and line your cupcake tin with your preferred liners.

2. In a large mixing bowl, whisk your flour, sugar, baking soda and salt.

3. In a small bowl, whisk your buttermilk and sour cream until it is fully combined and should resemble a custard-like consistency. Then add your egg, vanilla, and vegetable oil. Set aside.

4. In another small bowl, mix your hot water and expresso powder, stir. Measure out your cocoa powder in a separate bowl and slowly mix the hot coffee into the cocoa and then set aside.

5. Turn your mixer on low (setting 2 on a KitchenAid) and slowly add your buttermilk mixture. Once just barely combined, scrape the sides and add in your hot coffee.

6. Add in your chopped mint cookies, chocolate bar or chips, mix on low or fold with a spatula and fill your liners 3/4 way full and bake for 15 minutes or until a toothpick inserted into the center comes out with some crumbs and there is no jiggle.

7. Remove the cupcakes onto a cooling rack as soon as possible and let cool completely before icing.

For the Buttercream

1.Using a Whisk attachment, whip your room-temperature butter for about 5-10 minutes until it becomes white and smooth. Make sure your butter turns white before proceeding to the next steps or else you will taste butter more than anything.

2. Slowly add about a cup of powdered sugar at a time while your mixer is on low. Stop mixing as soon as the powdered sugar has combined with the butter.

3. Add in your vanilla extract, mint extract, salt and green food coloring then mix until just incorporated.

4. Turn your mixer on medium speed for 1-2 minutes and then turn it up to 6 speed until smooth and fluffy for another 5 minutes or so. The time it takes may be shorter or longer depending on the humidity, butter temperature, and the strength of your mixer.

5. While it whips, determine if you would like to thin it out any. To do so slowly drizzle in hot water or heavy cream until you reach your desired consistency. The more you add, the thinner and less stable it will be for detailed piping.

6. If your buttercream splits at all, melt 1/3 to 1/2 of your buttercream in the microwave or double broiler and add it back into your solid buttercream while your mixer is on low.

7. To remove any air bubbles and to create a smooth, silky buttercream, switch to a paddle attachment and let the mixer run on the stir or low setting for 15-20 minutes.

8.Fold in your chopped chocolate and refrigerate until firm.

9.Once firm, using an ice cream scoop, scoop onto your cupcakes. If the buttercream starts to soften, place it back in the fridge to harden before trying again.

Recipe Notes

Freezing Your Cupcakes

Once your cupcakes are out of the oven, try to remove them as soon as possible from the tin onto a cooling rack. Once cooled, secure them in a sealed container or ziplock bags and freeze.

Once you are ready to use your cupcakes, take them out and leave them in their containers or bags until the reach room temperature.

Buttermilk vs. Milk

Buttermilk is not needed, but it adds just that right amount of extra moisture and flavor that my customers enjoy! Buttermilk has a bit of a higher fat content than regular milk. You may use regular milk any % will work or try making your own buttermilk substitute from the options in my Buttermilk Substitutes blog!

Have you tried this recipe? Tag me on Social Media!

Use #sweeteatsbyrachel and mention @sweeteatsbyrachel on Facebook, Instagram and TikTok.