Recipe: Mint Chip “Milkshake” Cupcakes

I am a huge Mint Chip Ice Cream fan (as is my oldest who I just happen to make these cupcakes). My oldest just had a birthday party recently and wanted some kind of fun cupcake for the party. Enter…. mint chip milkshake cupcakes. A fun play on basic cupcakes with a milkshake flair.

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Last year, I made a cake that looked like a dragon (yes this kid is also really into dragons). But that was a lot. I had to bake the cake, freeze it, cut it, “glue it” and then frost and decorate it.

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 to my dismay… boxed cake mix and canned frosting. There’s nothing really wrong with a 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 to start from the beginning, then I know where everything(for the most part) has been, and what I’m putting into the cake. Hence… this recipe. 😉

Decorating is key for these fun cupcakes

The decorating is what really sets these cupcakes apart from you basic at home ones. 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, seriously).

*Update (3/20/2021):

I have updated the previous version of this mint chip cupcake recipe. Originally I used mint chip ice cream as part of the liquid. However, in making this recipe over and over, as with anything in life… not one ice cream is equal to another. Subsequently, I found using any ice cream, yields inconsistent results, so I decided to change the recipe to not use any ice cream at all.

Of course, for those who still want to use the ice cream, I did include in the notes on how much ice cream to use instead of using the milk. Also, when I originally did this, I used straws. I changed that to making edible “straws” out of wafers.

ENJOY and Share! 

Let me know what you thought of these mint chip cupcakes! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

This dessert is sure to be a perfect end to any meal

Why not try some of these for your summer nights?

• Pork Wonton Burgers With Black Sesame Buns
• Lemon Chicken Taco Dinner
• Tomato, Basil, Mozzarella, and Avocado Crostini

Mint Chip “Milkshake” Cupcakes

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• Author: Jenn Giam Smith
• Total Time: 1 hour
• Yield: 24 cupcakes 1x

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Description

These Mint Chip “Milkshake” Cupcakes are a fun play on the soda shop classic. Made with edible “straws” and tastes like thin mint cookies. Everyone is going to love these!

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Ingredients

Units USM Scale 1x2x3x

Cupcakes

• 1/2 cup unsalted butter (softened )
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (lightly packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract (or 1 T of schnapps or 1 drop of essential oils *If you plan to use mint chip ice cream, skip this*)
• 1 1/2 cups cake flour (don’t have cake flour? no worries, see the notes¹ for substitutes)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk ((see the notes² for mint chip ice cream instead))
• 1 cup chocolate chips

Mint Frosting

• 1/4 cup butter (room tempurature)
• 2 1/4 cups confectioners (powdered sugar)
• 1 teaspoon mint extract (or 1 T of schnapps or 1–3 drops of mint essential oils)
• 3 drops green food coloring (optional)
• 5 Tbsp Heavy cream

Vanilla Frosting

• 1/2 cup unsalted butter (softened)
• 4 1/2 cups confectioners (powdered sugar)
• 1 1/2 tsp. vanilla extract
• 6 tbsp. Heavy cream

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Instructions

1. Pre-heat the oven to 375°F
2. Mix together butter, sugar, vanilla, and eggs into a creamy mix.
3. In a separate bowl, measure flour, cocoa powder, baking soda & powder, and salt.
4. Sift into the butter mixture and mix until incorporated
5. Add the milk to the mixture and mix until completely incorporated.
6. Add the chocolate chips, and fold in gently.
7. Fill 24 cupcake liners evenly.
8. Bake for about 10-15 min or until a toothpick comes out clean in the middle of the cupcake.
9. Let them cool completely before you frost them.
10. 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).
11. Making Frosting: The frostings need to be made separately. It makes decorating easier.
12. Start by putting the butter into the mixer and whipping it smooth. Add the sugar slowly until completely mixed.
13. 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.
14. Start by putting the butter into the mixer and whipping it smooth. Add the sugar slowly until completely mixed.
15. 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.
16. 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 them.
17. Spread a thin layer of green frosting with a knife or spoon on all cupcakes.
18. 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).
19. Use a piping bag and pipe on the white frosting. I used a 1M star tip for mine.
20. 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.
21. Stick in the rolled wafers on one side towards the edge.
22. Right before serving, place cherries on top.

Equipment

24 Cup Mini-Muffin Pan

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Cuisinart 9-Speed Handheld Mixer (HM-90S Power Advantage Plus)

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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (Earl Grey)

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Notes

¹ To make cake flour take 1 ½ cups of all-purpose flour, and scoop out 3 Tablespoons. Then add 3 Tablespoons of Corn Starch.
² Replace milk with 2 cups softened/practically melted mint chip ice cream

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 355
• Sugar: 47
• Sodium: 81
• Fat: 15
• Saturated Fat: 9
• Carbohydrates: 55
• Fiber: 1
• Protein: 2
• Cholesterol: 50

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©Photo, Prop Styling, and Food Styling by Jenn Smith