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finished cupcake with bright red maraschino cherries on top.

Mint Chip “Milkshake” Cupcakes

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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!

  • Total Time: 1 hour
  • Yield: 24 cupcakes 1x

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

  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

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

  • Author: Jenn Giam Smith
  • 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

Find it online: https://www.jenn-smith.com/recipe-mint-chip-milkshake-cupcakes/