Mint Chocolate Chip Ice Cream Cupcakes – layers of chocolate cake, mint chocolate chip ice cream, whipped topping and mini chocolate chips.
It’s been awhile since I shared a dessert with you, the marshmallow brownie bites for Valentine’s Day might have been the most recent. I think it’s time for another easy dessert idea, right?
As you can see, we love dessert in our household. I try
to limit how often we bake, but it’s hard to when we come up with fun
ideas like ice cream cupcakes. In honor of St. Patrick’s Day we decided to make mint chocolate chip ice cream cupcakes. Mint chocolate chip ice cream is my son’s favorite, so he was pretty excited. My husband on the other hand doesn’t like mint chocolate chip ice cream, so naturally he had a Reese’s ice cream cupcake. If you’ve been a reader long enough you probably know how much my husband LOVES Reese’s. Actually anything with peanut butter and chocolate together, like the Peanut Butter & Chocolate Caramel Corn and Peanut Butter Blossoms we made.
This was one of those ideas I quickly thought of but had no idea if it would work. I didn’t know how much batter to put in the cupcake pan, if the ice cream would slide right off, or if it would turn out to be a complete fail. I’ve had a few of those lately. Hmm, that might make an interesting blog post. :)
To make your own you will need your favorite cake mix, ice cream, and cupcake liners, frosting and chocolate chips optional.
I found using one tablespoon of batter worked the best. If you like more cake than ice cream, increase the batter by a teaspoon. Bake for about 10-12 mins, depending on your oven settings. Once the cupcakes have cooled, press softened ice cream on top and freeze until completely hardened. They are fairly easy to make, but I do suggest you serve them immediately as the ice cream melts quickly.
Mint Chocolate Chip Ice Cream Cupcakes
Ice Cream Cupcakes Recipe
Ingredients
- Chocolate Cake Mix
- Mint Chocolate Chip ice cream
- Whipped topping or frosting
- ¼ cup Chocolate chips
Instructions
- Preheat oven and prepare cake mix according to package directions. Line muffin tin with cupcake liners.
- Pour one tablespoon of prepared cake batter into each muffin tin; bake for 12-15 minutes.
- Remove from oven and cool.
- Spread ice cream on top of each cupcake. Place in freezer for 3-4 ours to set.
- Use a piping bag to pipe whipped topping (I used Cool Whip) or frosting on top of cupcakes.
- Garnish with mini chocolate chips.
Have you made ice cream cupcakes before? What ice cream flavor did you use? These might make an appearance at our next birthday party. It would make handing out cake and ice cream so much easier.
Thanks for stopping by! I’ll be back soon with another St. Patrick’s Day idea.
More ice cream cupcakes recipes:
Reese’s Ice Cream Cupcakes
These look wonderful! You have got my mind cranking…. Maybe for the next party I’ll have to have a few different options. These are so pretty and would taste wonderful, so obviously they would have to be presented on a pretty white cake plate like you did. Then I think I’d also have to do a set of chocolate cinnamon cake with coffee ice cream and Mexican fudge sauce. Let’s see, how about vanilla cake with mocha almond fudge ice cream, and lemon cake with a raspberry ice cream, or other fruit ice cream…. would sherbet work, or would it melt too quickly?
Love your photography of the finished product. They’re really well presented. :)
Wow! these look soo tasty:) You could just about make these in any favor. Thanks for sharing!!!
Hi Crystal~
So {sweet} & yummy!! Would love to invite you to share this with my followers, please link to my {k.i.s.s.} blog bash. :)
Christina
Drop by & Visit {The Tattered Tag}
[…] a Princess does it again… she just blows me away with her simple yet amazing ideas like these Ice Cream Cupcakes! […]
I featured you today!!! https://bubblynaturecreations.com/2012/03/project-party-weekend-wrap-up-spring-forward.html
Loved the recipe and the photograph!! You are so talented!https://cosmopolitancurrymania.blogspot.com
Love these! I love mint chocolate chip…and my husband especially does!
o.O My eyes are large and my tummy is empty! I can’t process this amount of deliciousness all at once.
Found you on Pinterest, and I am eternally grateful I did!
YUM! and the photo is beautiful. These make me miss home (US). I’ve never found mint ice cream in Sweden & definitely not mint chocolate chip.
I love ice cream cake! I will have to try these for sure.
These look lovely! What a great idea! Would love for you to shate at https://iamaddictedtorecipes.blogspot.com/p/link-party.html
Have a great day!
So delish looking, love mint. Your teasing us with the pictures, so looking good, and I so want a one. Thanks for sharing the recipe and for sharing your inspiration at Sunday’s Best.
Love these! I am going to pin them so I can make them in the future.
[…] Crystal at a pumpkin and a princess Posted by The Cupcake Connoisseur in […]
oh my goodness, those look amazing!! I wouldn’t care what flavor, I’d eat them all!! LOL! I’m glad I saw this, and I’ll have to give them a try :) thanks for the inspiration!!
Leanne @ Because (I Think) I Can
I’ve never made ice cream cupcakes before! These sound amazing and look beautiful.
Such a creative idea!
found you through Tater Tots and Jello! This looks so yummy. Just in time for St. Patrick’s day! I’m pinning. If you’re interested I have a link party on my site today and I’d love you to join it. Maria at https://caribbeanmissionarywife.blogspot.com/2012/03/t-time-67-and-link-party.html
oh my goodness.. these look so yum lol. So pinned to try later!
Delicious!! Can’t wait to try these! We’d love for you to link up at our recipe party…
https://housewivesofriverton.blogspot.com/2012/03/recipe-round-up-7.html
I made these but added crushed Oreos and a layer of room temperature hot fudge between the bottom (devil’s food box cake mix) and the ice cream. Topped off with Cool Whip and sprinkles. You can eat them right out of the freezer, but they are a little stiff. Or let them sit just a bit. Either way, don’t expect there to be leftovers for very long. Oh, and I got the recipe from HungryGirl.com, and it’s all reduced calorie/fat (except for the cookies and fudge, which I added on my own), so they’re Weight Watchers friendly (if you use their recipe they give you the point value). I HIGHLY recommend them.
Andrea…thank you!!! I had to scroll all the way down to your post to finally find a review of someone that made these! I appreciate the tips also.