Mint Chocolate Chip Ice Cream Cupcakes Recipe

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Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixThere is nothing quite like a giant waffle cone filled with mint chocolate chip ice cream on a hot sunny day. That is, however, until I made these crowd-pleaser cupcakes. Each creamy mint chocolate bite sits atop an easy Oreo cookie crust. I like to finish them off with a thick chocolate drizzle and a generous dollop of whipped cream. Move that frozen lasagna and bag of veggies to the side to make room for your new favorite frozen treat!

  • Yield: 12 Cupcakes
  • Preparation Time: 15 Minutes
  • Total Time: 4 Hours


  • 10 Oreos, crushed into crumbs
  • 2 tbsp butter, melted
  • 8 oz container frozen whipped topping, thawed
  • 1 quart mint chocolate chip ice cream, softened
  • 4 oz (225 g) coarsely chopped semi-sweet chocolate, such as Baker’s brand
  • ¾ cup (30 g) whipped cream
How to Make It
  1. Line a 12-count muffin pan with cupcake liners. Set aside.
  2. Make the Crust
  3. Combine the crushed Oreos and melted butter in a medium bowl. Divide between 12 cupcake liners and press evenly into the bottom of each. Set aside.
  4. Make the Filling
  5. In a large bowl, stir the frozen whipped topping and ice cream together until softened and combined evenly. Spoon the mixture evenly into the prepared liners. Freeze for at least 4 hours or until firm.
  6. Make the Topping
  7. Right before removing cupcakes from the freezer, melt the semi-sweet chocolate in a small bowl in the microwave in 20-second increments, stirring after each increment until smooth. Remove the cupcakes from the freezer and drizzle melted chocolate over each. Top each cupcake with 1 tablespoon of whipped cream.
  8. The chocolate-drizzled cupcakes may be made 1 day in advance and garnished with whipped cream immediately before serving.

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