Mint Chip “Milkshake” Cupcakes

I’ve always adored mint chip ice cream—and so does my oldest! For her recent birthday, she dreamed of cupcakes that tasted like Thin Mints but felt like a milkshake. With a little creativity, we transformed that dream into these Mint Chip “Milkshake” Cupcakes—made entirely from scratch and finished with edible “straws.” It’s a sweet, nostalgic twist that feels just right for our kitchen table.

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WHY ARE THESE SO FUN

Yes, they look bakery-worthy—but the magic is in the simple touches: soft mint buttercream, a sprinkle of chocolate chips, and a straw-shaped wafer. It’s the kind of cupcake that’s playful, family-tested, and easy enough for everyday celebrations.

WHY YOU’LL LOVE THESE

These cupcakes are lighthearted and homemade, yet feel special. They’re perfect for birthdays, summer nights on the porch, or Saturday morning baking with kids. They bring everyone together—with a little kitchen fun and a lot of mint-chocolate joy.

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ABOUT THE INGREDIENTS

Here’s what you need to make the recipe.

Cupcakes

Softened butter, cane sugar, and a touch of light brown sugar give these cupcakes a rich, soft base.
We add eggs for structure and flavor it with vanilla and mint extract for that cool, nostalgic twist.
Cake flour keeps the texture light, while unsweetened cocoa powder brings a deep chocolate flavor.
Just the right amount of baking soda, baking powder, and sea salt helps everything rise and balance beautifully.
We finish with 2% milk to smooth the batter and semi-sweet chocolate chips for melty pockets in every bite.

Mint Frosting

A fresh layer made with soft unsalted butter whipped with powdered sugar and mint extract.
Optional: a few drops of green food coloring give it that ice cream–shop look.
Heavy cream makes it extra smooth and pipeable.

Vanilla Swirl

The “milkshake” moment comes from this swirl:
Fluffy vanilla buttercream is made with unsalted butter, powdered sugar, a splash of vanilla extract, and heavy cream to create that soft, creamy finish.

MAKING THE RECIPE

1. Bake the Cupcakes

Preheat your oven to 375°F and line a cupcake tin with paper liners (this recipe makes about 24).

In a large bowl, cream together the butter, cane sugar, and brown sugar until fluffy and light. Add the eggs, vanilla, and mint extract, and mix until smooth and well combined.

In a separate bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt.

Now alternate adding the dry ingredients and the milk into the wet mixture—start and end with the dry. Mix until just smooth. Fold in the chocolate chips gently so they’re evenly spread throughout the batter.

Scoop the batter into your cupcake tins, about ¾ full. Bake for 10–15 minutes, or until a toothpick comes out clean.

Let the cupcakes cool completely. For that classic milkshake look, you can level off the tops with a serrated knife once they’ve cooled.

2. Make the Frostings

Start with the mint frosting:
Beat the butter until smooth. Add the powdered sugar, mint extract, and a couple drops of green food coloring (optional). Slowly pour in heavy cream, 1 tablespoon at a time, until the texture is fluffy and pipeable.

Then make the vanilla frosting the same way—just swap the mint for vanilla extract, and skip the food coloring for that creamy swirl-on-top look.

3. Decorate Like a Milkshake

Once the cupcakes are cool, it’s time for the fun part:

– Spread a thin layer of mint frosting on each cupcake.
– Gently press 5–6 chocolate chips around the edge—this gives them that dipped-in-chocolate feel.
– Pipe a swirl of vanilla frosting on top (a 1M tip works great for that classic swirl).
– Finish with a rolled wafer “straw” and a cherry on top just before serving.

They’re playful, nostalgic, and such a sweet little showstopper—just like your favorite mint chip milkshake, in cupcake form.

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© Photography, Prop Styling, and Food Styling by Jenn Giam Smith | Jenn Smith, LLC