I love mint chocolate chip ice cream. It’s fair to say that I’ve had almost a life long obsession with it, and it is one of the reasons that I am such a dessert fiend today. It all started when my mom was pregnant with my little brother. She was one of those rare ladies who was not gaining enough weight during the latter half of her pregnancy, so the doctor put her on a high calorie, milkshake a day diet. As an eight-year-old, it thrilled me to go to the ice cream store every day after school with her. It was even better that my mother, who was usually strict about how many sweets I could have, let me have ice cream every day! Every day for about 2 months, she would get a chocolate milkshake and I would get mint chocolate chip ice cream in a sugar cone. I’m not sure why, but we never strayed from our usual.
And so the obsession began. When I saw this cake on Raspberri Cupcakes, I knew I needed to make mint chocolate chip ice cream in cake form. Instead of a layer cake, I opted for cupcakes. I used my favorite dark chocolate cupcake recipe and used an ice cream scoop to put the frosting on top of the cupcakes. I used a 1/2 teaspoon of peppermint extract to get a mild mint flavor and just a few drops of food coloring to get a pale green color. Feel free to adjust either of these to what you like. I used gel food coloring because I had some on hand, but liquid would work fine too.
Dark Chocolate Cupcakes
Vegan Cupcakes Take Over the World
1 cup milk
1/3 cup canola oil
3/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa (I used Hershey’s Special Dark)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Preheat the oven to 350 degrees. Line a cupcakes pan with liners.
2. In a large bowl, whis
4. In a separate bowl, sift the flour, cocoa, baking soda, baking powder, and salt.
5. Add the flour mixture into the wet ingredients and mix until all the ingredients are combined.
6. Pour batter into lined or greased cupcake pans and bake for 18-20 minutes.
7. Cool completely before frosting.
2 1/2 sticks butter, room temperature
3 cups powdered sugar, sifted
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
A couple of drops of green food coloring
1 cup mini dark chocolate chips or chunks (I used mini dark chocolate chunks from Whole Foods)
1. Beat the butter with an electric mixer on medium until pale and fluffy, about 2 minutes.
2. Add the powdered sugar and mix on low speed until combined. Add the vanilla and peppermint extract and beat on medium for an additional 2/3 minutes. Add the food coloring a few drops at a time until you reach the desired color.
3. Stir in the chocolate chunks and scoop the frosting on top of the cupcakes using an ice cream scoop.
12 sugar cones
1. Cut the sugar cones in half, and place one on each cupcake.