4.75 from 4 votes
Mint Chocolate Chip Ice Cream Cupcakes -- An ice cream sundae in cupcake form! | wearenotmartha.com
Mint Chocolate Chip Ice Cream Cupcakes
These Mint Chocolate Chip Ice Cream Cupcakes combine two of my very favorite things in life... Cupcakes and mint chocolate chip ice cream. Add a little chocolate syrup drizzle and a cherry on top for a summertime treat all year round.
Course: Dessert
Servings: 12 cupcakes
Author: We are not Martha
  • C all-purpose flour
  • ½ T baking powder
  • ¼ t salt
  • ½ C 1 stick unsalted butter, room temperature
  • 1 C granulated sugar
  • 2 large eggs room temperature
  • 1/2 t vanilla extract
  • 1/2 t mint extract
  • ½ C whole milk
  • 1/2 C mini chocolate chips
  • 1 batch Mint Buttercream Frosting recipe below
  • 1/3 C chocolate candy melts or chocolate chips
  • 12 maraschino cherries
Mint Chocolate Buttercream:
  • sticks butter room temperature
  • 6 C confectioner's sugar
  • 1 t mint extract
  • 1 -2 T milk
  • Food coloring (I used 1 drop yellow and one drop blue from Wilton Color Right Performance Color System
  • 1/2 C mini chocolate chips
  1. Pre-heat oven to 350 degrees.
  2. In a medium bowl, combine flour, baking powder, and salt together.
  3. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
  4. Add eggs in one at a time, mixing well after each addition.
  5. Mix in vanilla and mint extracts.
  6. With mixer on low speed, beat in dry ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated.
  7. Line cupcake tin with 12 papers and fill about ¾ of the way full.
  8. Bake at 350 degrees for 17-20 minutes, until edges are golden and tester comes out clean.
  9. Put buttercream icing in pastry bag and using a #1A pastry tip, pipe buttercream around cupcake.
  10. Melt candy melts or chocolate chips in the microwave on medium power, at 30 second intervals, stirring in between each. Let chocolate cool a bit, but not to the point of hardening.
  11. Drizzle chocolate on top of each cupcake, letting it drizzle down the sides.
  12. Top each cupcake with a maraschino cherry. Let chocolate harden.
Mint Chocolate Buttercream:
  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
  2. With mixer on low, slowly blend in the confectioner's sugar, cup by cup until well-combined.
  3. Mix in vanilla and 1 T milk. If buttercream is too thick, add additional T milk.
  4. Add food coloring until a pale green color is achieved.
  5. Fold in mini chocolate chips.