These Mint Chip Ice Cream Cupcakes are a perfect combination of chocolatey cupcakes, refreshing mint chip ice cream, and a minty whipped cream topping. They make for a fun and delicious dessert for any occasion.
Ingredients: 1 box of chocolate cake mix. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of water. 1/2 cup of mini chocolate chips. 1.5 quarts of mint chocolate chip ice cream. 1 cup of heavy cream. 1/2 cup of powdered sugar. 1 teaspoon of peppermint extract. Green food coloring optional. Chocolate shavings for garnish optional.
Instructions: Set a muffin tin with cupcake liners and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the eggs, water, vegetable oil, and chocolate cake mix in a mixing bowl. Blend until thoroughly blended. Mix the tiny chocolate chips into the batter for the cake. Pour about two thirds of the batter into each cupcake liner. A toothpick inserted into the center should come out clean after baking for 18 to 20 minutes in a preheated oven. After taking the cupcakes out of the oven, allow them to cool fully. Allow the mint chocolate chip ice cream to soften slightly at room temperature while the cupcakes cool. When the cupcakes are cool, top each one with a scoop of mint chocolate chip ice cream and gently press down to create a flat top using a spoon or an ice cream scoop. For at least half an hour, place the cupcakes in the freezer to firm up. Beat the powdered sugar, peppermint extract, heavy cream, and green food coloring if using in a different bowl until stiff peaks form. Take the cupcakes out of the freezer, then top each ice cream-topped cupcake with a swirl of the minty whipped cream. If desired, garnish with chocolate shavings. Serve right away or put in the freezer until you're ready to eat. For those who enjoy both mint and chocolate, these Mint Chip Ice Cream Cupcakes are a delightful treat. Have fun!
Prep Time: 30 minutes
Cook Time: 20 minutes
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