These mint chocolate chip cupcakes are a huge hit in our house. Anyone who knows me knows that mint chocolate chip is my FAVORITE flavor combination when it comes to sweets. I fell in love with this flavor combination when I was a 2-year-old little girl at Baskin’ Robbins with my Grandma Jean. Life has never been the same.

I love how these cupcakes look like they have a scoop of mint chocolate chip ice cream right on top of them! These semi-homemade mint chocolate chip cupcakes are perfect for any occasion. Enjoy!

Mint Chocolate Chip Cupcakes

Ingredients:

• 1 box Chocolate Cake Mix
• Eggs, Oil and Water (according to box ingredients)
• 1 cup softened Butter
• 6 cups Powdered Sugar
• ½ tsp Mint Extract
• 2 tbsp Milk
• 1 cup Chocolate Chips
• Green Food Coloring

Directions:

1. Make cupcakes according to directions.
2. Allow to cool.
   
3. Cream butter in a large bowl.
4. Add mint extract and 10 drops of food coloring.
5. Add powdered sugar 1 cup at a time and beat until incorporated.
6. Add milk a little at a time until icing becomes creamy.
7. Transfer about ½ cup icing to another bowl and set aside.
8. Fold in chocolate chips until well distributed.
   
9. Place icing in freezer for 10 minutes.
10. Using icing with no chips, ice a ring around the edge of the cupcake.
11. Using an ice cream scoop, scoop up a scoop of firm icing. Press down in middle of scoop to create an indentation and place on the ringed cupcake.
12. Repeat for remaining cupcakes.

Mint Chocolate Chip Cupcakes

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Ingredients

• 1 box Chocolate Cake Mix
• Eggs, Oil and Water (according to box ingredients)
• 1 cup softened Butter
• 6 cups Powdered Sugar
• 1/2 tsp Mint Extract
• 2 tbsp Milk
• 1 cup Chocolate Chips
• Green Food Coloring

Instructions

Make cupcakes according to directions.

Allow to cool.

Cream butter in a large bowl.

Add mint extract and 10 drops of food coloring.

Add powdered sugar 1 cup at a time and beat until incorporated.

Add milk a little at a time until icing becomes creamy.

Transfer about 1/2 cup icing to another bowl and set aside.

Fold in chocolate chips until well distributed.

Place icing in freezer for 10 minutes.

Using icing with no chips, ice a ring around the edge of the cupcake.

Using an ice cream scoop, scoop up a scoop of firm icing. Press down in middle of scoop to create an indentation and place on the ringed cupcake.

Repeat for remaining cupcakes.

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