Mint Chocolate Chip Ice Cream Cupcakes - Recipe

For the cupcakes:

1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract


1. Preheat the oven to 350F. Combine all ingredients in a medium bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes depending on your oven. Remove from oven and cool for 30 minutes. 


For the filling:
1 cup your favourite mint chocolate chip ice cream
*Choose your favourite ice cream, and switch it up depending on what you like. I LOVE(!!!) BR brand mint chocolate chip. You'll need about a cup of ice cream to fill 18 cupcakes.*


2. Use an apple corer to make a hole in the centre of each cupcake. Soften ice cream enough to spoon some into the centre of each cupcake until filled. 


For the icing:
small tub (about 8-10 oz.) ready made icing. 
*Betty Crocker is my go to chocolate icing for something rich, dark, and creamy.*

3. Frost each cupcake using a spatula or knife. To get that 'soft serve' ice cream look, use a piping bag fitted with a large open star tip to frost your cupcakes. You can also sprinkle a few mini chocolate chips on top if you prefer. 


Makes approximately 18 cupcakes.