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