No they don’t!! In my opinion ice cream is a summer treat, but to each their own I supposed!
Just because I don’t crave ice cream in the middle of winter, doesn’t mean I don’t crave it’s flavors. One of my favorite ice cream flavors is Mint Chocolate Chip.
These cupcakes include a moist chocolate base topped with a fluffy buttercream that tastes AND looks like mint chocolate chip ice cream!
Ingredients
- For the Chocolate Cupcakes
- ⅔ Cup Cocoa Powder
- 1 Tsp Baking Soda
- 1 Cup Water, Boiling
- ½ Cup Butter, Melted
- 5 Tablespoons Vegetable Oil
- 1½ Cups White Sugar
- 2 Teaspoons Vanilla Extract
- ½ Teaspoons Salt
- 4 Eggs
- ½ Cup Heavy Creamy
- 1½ Cups All Purpose Flour
- For the Mint Chocolate Chip Buttercream
- 1½ Cups Butter, Softened
- 2 Teaspoons Mint NOT Peppermint Extract
- 2 Teaspoons Vanilla
- 5 Cups Powdered Sugar
- 1 Tablespoon Whole Milk
- 1 Cup Mini Chocolate Chips
- Green Food Coloring, If Desired
- Pinch of Salt, To Taste
Instructions
- Preheat oven to 350 degrees F. In a large mixing bowl mix cocoa powder and baking soda. Pour boiling water over the mixture and stir until combined.
- In a separate large mixing bowl mix melted butter, oil, sugar, vanilla, salt, and eggs until combined. Blend in cocoa mixture and heavy cream.
- Gradually stir in flour a little at a time and stir until just combined.
- Divide batter evenly between lined cupcake bakers. Bake for 20-22 minutes or until a tooth pick inserted in the center comes out clean. Cool completely.
- For the Mint Chocolate Chip Buttercream:
- Stir butter until light and fluffy. Stir in mint and vanilla extracts.
- Gradually stir in powdered sugar a little at time, adding milk as needed.
- Stir in food coloring if desired. Fold in mini chocolate chips.
- Scoop a generous amount of frosting onto the cupcakes with an ice cream scoop.
Thanks done share recipes to : www.bakingbeauty.net/mint-chocolate-chip-cupcakes/