• Jenn

Mint Chip Milkshake Cupcakes

Updated: Jul 11

Photo Taken By Jenn Smith [Copyright 2015]

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 not grudges or animosity for those who choose to use it. I just personally can’t justify it. 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 cup cake, this one is 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).

Yield: about 20 Cupcakes

Ingredients

Cupcakes:

  1. 1/2 cup (1 stick) softened unsalted butter

  2. 1 cup sugar

  3. 1 egg

  4. 1 teaspoon vanilla extract

  5. 1 1/2 cups cake flour

  6. 1/2 cup baking cocoa

  7. 1 tsp. baking soda

  8. 1/4 tsp. salt

  9. 2 cups softened/practically melted mint chip ice cream

Frostings

Green/Mint:

  1. 1/4 cup (1/2 stick) butter

  2. 2 1/4 cups confectioners (powdered) sugar

  3. 1/3 cup mint chip ice cream

White

  1. 1/2 Cup (1 stick) softened butter (if you use unsalted, you may have to add salt if it tastes like there’s something missing)

  2. 4 1/2 cups confectioners (powdered) sugar

  3. 1 1/2 tsp. vanilla extract

  4. 5-6 tbsp. milk

Decorations

  1. about 20 Cherries halved (basically half the amount of cupcakes)

  2. Chocolate Chips (I did about 4-5 chips per cupcake)

  3. 20 halved paper straws/Rolled wafers (one parent of the kids that came, actually gave a good idea for the next time. Rolled wafers as the straws so they are edible)

Baking Cupcakes:

Start by pre-heating the oven to 375°F

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

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Slowly add to the butter mixture (about 1/4 cup at a time) mixing in-between additions.

Add the ice cream to the mixture and mix until completely incorporated.

Fill cupcake liners 3/4 full and bake for about 14-16 min or until a toothpick comes out clean in the middle of the cupcake.

Let them cool completely before you frost them. I let mine cool overnight and frosted them the morning of the party.

Making Frosting:

The frostings need to be made separately because you are doing 2 different processes.


Start by putting the butter into the mixer and whipping smooth. Add the sugar slowing until completely mixed. Then add the milk 1 tablespoon at a time until the frosting is smooth and spreadable.

Add the extract (and food coloring if you are making the green frosting).

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.

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

  2. Use a piping bag and pipe on the white frosting. I used a 1M tip for mine. The point is to make it look like a milkshake, so let be smaller than the cupcake and offset. Perfection is not the goal here.

  3. Place chocolate chips all over the cupcakes. I used about 4-5 chips per cupcake. I also used regular chocolate chips, but you could do mini chips, chopped chocolate pieces or even chocolate shavings (If your kids help have a big bowl or most of the chocolate will be in their tummies).

  4. Stick in Straws/rolled wafers on the edge (if you used the wafers you might need extra I tend to eat these as I’m decorating… so you might too).

  5. Right before serving, place halved cherries on top (this one I have to make sure I have extras because they end up in my husband’s tummy).

Photo Taken By Jenn Smith [Copyright 2015]


Print

Mint Chip Milkshake Cupcakes

A super yummy mint chocolate cup cake that taste exactly like a Thin Mint!

Course baked goods, Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 36 minutes

Servings 20 Cupcakes

Ingredients

Cupcakes:

  1. 1/2 cup 1 stick softened unsalted butter

  2. 1 cup sugar

  3. 1 egg

  4. 1 tsp vanilla extract

  5. 1 1/2 cups cake flour

  6. 1/2 cup baking cocoa

  7. 1 tsp baking soda

  8. 1/4 tsp salt

  9. 2 cups softened/practically melted mint chip ice cream

Frostings

Green/Mint:

  1. 1/4 cup 1/2 stick butter

  2. 2 1/4 cups confectioners powdered sugar

  3. 3/4 tsp peppermint extract

  4. 1-3 tbsp milk

  5. 2-3 drops green food coloring this will vary based on how green you want it.

White

  1. 1/2 Cup 1 stick softened butter (if you use unsalted, you may have to add salt if it tastes like there's something missing)

  2. 4 1/2 cups confectioners powdered sugar

  3. 1 1/2 tsps. vanilla extract

  4. 5-6 tbsp milk

Decorations

  1. 20 Cherries halved basically half the amount of cupcakes

  2. 100 individual Chocolate Chips I did about 4-5 chips per cupcake

  3. 20 halved paper straws/Rolled wafers Rolled wafers make the straws edible as well.

Instructions

Baking Cupcakes:

Start by pre-heating the oven to 375°F

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

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Slowly add to the butter mixture (about 1/4 cup at a time) mixing in-between additions.

Add the ice cream to the mixture and mix until completely incorporated.

Fill cupcake liners 3/4 full and bake for about 14-16 min or until a toothpick comes out clean in the middle of the cupcake.

Let them cool completely before you frost them. I let mine cool overnight and frosted them the morning of the party.

Making Frosting:

Frostings need to be made separately because you are using different extract flavors and the mint one uses green food coloring. I did the green first since that's the first one I use to decorate. once that was done, I cleaned out the mixing bowl and then did the white. But if you wanted to use 2 separate bowls and make them that's fine too.

Start by putting the butter into the mixer and whipping smooth. Add the sugar slowing until completely mixed. Then add the milk 1 tablespoon at a time until the frosting is smooth and spreadable.

Add the extract (and food coloring if you are making the green frosting).

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 suppose 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.

Use a piping bag and pipe on the white frosting. I used a 1M tip for mine. The point is to make it look like a milkshake, so let be smaller than the cupcake and offset. Perfection is not the goal here.

Place chocolate chips all over the cupcakes. I used about 4-5 chips per cupcake. I also used regular chocolate chips, but you could do mini chips, chopped chocolate pieces or even chocolate shavings (If your kids help have a big bowl or most of the chocolate will be in their tummies).

Stick in Straws/rolled wafers on the edge (if you used the wafers you might need extra I tend to eat these as I'm decorating... so you might too).

Right before serving, place halved cherries on top (this one I have to make sure I have extras because they end up in my husband's tummy).

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#bakedgoods #birthday #Cupcakes #MintCHipIceCream

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