Recipe: Mint Chip "Milkshake" Cupcakes

Updated: Apr 17

Jump to Recipe

I am a huge Mint Chip Ice Cream fan (as is my oldest whom I made these cupcakes for). My oldest just had a birthday party recently and wanted some kind of fun cupcake for the party.

Last year, I made a cake that looked like a dragon (yes this kid is also really into dragons). But that was a lot of traveling to a friend’s house because it was a surprise and it took me 3 days to get the whole thing done (I had to bake the cake, freeze it, cut it, “glue it” and then frost it to look like a dragon).

Needless to say, constructing another major cake project, especially now that I homeschool, was not an option. So I saw an idea for milkshake cupcakes. I thought it was such a cute idea! But again, to my dismay… boxed cake mix and canned frosting. I personally just don’t do boxed cake mix. I hold no grudges or animosity for those who choose to use it. I just personally can’t justify it. A boxed mix is essentially the dry ingredients… so I just assume start from the beginning, then I know where everything(for the most part) has been.  So for those feeling brave enough to bake a cupcake, this one is a great show-stopper. You look like you went to a bakery or spent hours doing it. But really, the longest part is waiting for them to cool. And the hardest part is not eating all the cupcakes before they finish cooling (because they taste like girl scout Thin Mints).

*Update (3/20/2021): I have updated this cake mix to not using any ice cream at all. But I did include in the notes the original amounts if you want to use the ice cream. Also, when I originally did this, I used straws and have changed to making edible "straws" out of wafers.

Yield: about 24 Cupcakes

OK, On to the Recipe!

You'll need:

For the Cupcakes:

  • ½ cup (1 stick) softened unsalted butter

  • ½ cup (100 grams) granulated sugar

  • ½ cup (105 grams) light brown sugar, packed

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon mint extract *If you plan to use mint chip ice cream, skip this*

  • 1 ½ cups cake flour (don’t have cake flour? no worries, see the notes for substitutes)

  • ½ cup unsweetened cocoa powder

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup (180 milliliters) milk (see the notes for mint chip ice cream instead)

  • 1 cup of chocolate chips

For the Frostings


  • ¼ cup (½ stick) butter

  • 2 ¼ cups confectioners (powdered) sugar

  • 1 teaspoon mint extract

  • 1-3 drops Green food coloring (optional)

  • 3-5 Tbsp Heavy cream


  • ½ cup (1 stick) softened butter (if you use unsalted, you may have to add salt if it tastes like there’s something missing)

  • 4 ½ cups confectioners (powdered) sugar

  • 1 ½ tsp. vanilla extract

  • 5-6 tbsp. Heavy cream

For the Decorations/toppings

  • about 24 Cherries

  • 120 Chocolate Chips (I did about 5 chips per cupcake)

  • 12 Rolled wafers cut in half (totaling 24 "straws")

OK, got everything? Awesome! Let's get started.

Start by pre-heating the oven to 375°F

Mix together butter, sugar, vanilla, and eggs into a creamy mix.

butter, sugars and eggs with hand mixer.

In a separate bowl, measure flour, cocoa powder, baking soda & powder, and salt.

Sift into the butter mixture and mix until incorporated

Add the milk to the mixture and mix until completely incorporated.

add the chocolate chips, and fold in gently.

Fill 24 cupcake liners evenly.

Bake for about 10-15 min or until a toothpick comes out clean in the middle of the cupcake.

Let them cool completely before you frost them.

optional step

Once they're cool, I cut the tops off the cupcake to make it even and help it look more like a milkshake (this step is not required).

OK, on to Making Frosting!

The frostings need to be made separately. It makes decorating easier.

For the Mint

Start by putting the butter into the mixer and whipping smooth. Add the sugar slowly until completely mixed.

Add the mint extract and food coloring (the more drops added, the darker the color), then add the heavy cream 1 tablespoon at a time, mixing as you go, until the frosting is smooth and spreadable.

For the Vanilla

Start by putting the butter into the mixer and whipping smooth. Add the sugar slowly until completely mixed.

Add the vanilla extract, then add the heavy cream 1 tablespoon at a time, mixing as you go, until the frosting is smooth and spreadable.

To frost and decorate:

The decorating is honestly my favorite part, and if your kids are helpers, this is a great time for them to help. Especially since these are not meant to be perfect, symmetrical cupcakes. This is supposed to look like a milkshake. Milkshakes don’t all look the same, so have fun with it.

Spread a thin layer of green frosting with a knife or spoon on all cupcakes.

Place chocolate chips around the outside of the cupcakes. I used 5 chips per cupcake. I also used regular chocolate chips, but you could do mini chips, chopped chocolate pieces, or even chocolate shavings (If your kid(s) are helping have a big bowl or most of the chocolate will be in their tummies).

Use a piping bag and pipe on the white frosting. I used a 1M star tip for mine.

The point is to make it look like a milkshake, so you want to pipe it a little smaller than the cupcake and offset it. Perfection is not the goal here.

Stick in the rolled wafers on one side towards the edge.

Right before serving, place cherries on top.


  • To make cake flour take 1 ½ cups of all-purpose flour, scoop out 3 Tablespoons. Then add 3 Tablespoons of Corn Starch.

  • Replace milk with 2 cups softened/practically melted mint chip ice cream


All images © 2015-2021 Jenn Smith of Smith Country, LLC

All rights reserved. You may not sell, trade, share or redistribute this recipe in any way. You may NOT use any of my photographs for your site. You may link this post to a list of recipes, giving credit for the recipe to myself and my site. ©2015 Jenn Smith of Smith Country, LLC

Related Posts

See All