Mint-Chocolate Chip Ice-cream Cupcakes

Health score
2%
Mint-Chocolate Chip Ice-cream Cupcakes
45 min.
12
679kcal

Suggestions


If you’re a fan of indulgent desserts, our Mint-Chocolate Chip Ice-Cream Cupcakes are sure to tantalize your taste buds! Imagine biting into a rich, fudgy brownie base that melts in your mouth, topped with a scoop of creamy mint-chocolate chip ice cream. This delightful combination is not only a feast for the palate but also a visual treat, perfect for any occasion, especially during warm weather when ice cream is a must!

These cupcakes are surprisingly easy to make and can be ready in just 45 minutes, making them an ideal choice for dessert lovers who appreciate efficiency without compromising on flavor. With only a handful of ingredients, including a decadent brownie mix and luscious mint-chocolate chip ice cream, you’ll impress friends and family alike. The fluffy whipped topping adds a lightness that balances the rich brownie and creamy ice cream, while chocolate mint curls provide an elegant touch that elevates these treats from simple cupcakes to show-stopping delights.

Whether you’re hosting a birthday party, a summer gathering, or just looking for a sweet finish to a family dinner, these Mint-Chocolate Chip Ice-Cream Cupcakes will be the highlight of the evening. Grab your muffin pan, and let’s create a dessert that brings joy with every bite!

Ingredients

  • 19.8 ounce fudge brownie mix 
  • 4.7 ounce chocolate mints 
  • 0.5 gallon mint-chocolate chip ice cream softened
  • large eggs 
  • 0.5 cup vegetable oil 
  • 0.5 cup water 
  • ounce non-dairy whipped topping frozen thawed

Equipment

  • oven
  • aluminum foil
  • peeler

Directions

  1. Stir together first 4 ingredients until blended.
  2. Place 12 foil baking cups into muffin pans; spoon batter into cups.
  3. Bake at 350 for 20 to 25 minutes. (A wooden pick inserted in center does not come out clean.) Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  4. Return baking cups to muffin pans, and spoon ice cream evenly over each brownie. Freeze 8 hours or until firm.
  5. Stir together whipped topping and, if desired, liqueur. Dollop evenly over ice cream. Freeze until ready to serve.
  6. Pull a vegetable peeler down sides of mints, making tiny curls; sprinkle curls over cupcakes just before serving.
  7. NOTE: For testing purposes only, we used Andes Creme De Menthe Thins for chocolate mints.

Nutrition Facts

Calories679kcal
Protein6.15%
Fat41.31%
Carbs52.54%

Properties

Glycemic Index
7.72
Glycemic Load
23.87
Inflammation Score
-5
Nutrition Score
10.628260814625%

Nutrients percent of daily need

Calories:679.18kcal
33.96%
Fat:32.26g
49.64%
Saturated Fat:16.96g
106.03%
Carbohydrates:92.32g
30.77%
Net Carbohydrates:89.82g
32.66%
Sugar:73.45g
81.61%
Cholesterol:100.5mg
33.5%
Sodium:290.08mg
12.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:12.01mg
4%
Protein:10.81g
21.62%
Vitamin B2:0.41mg
23.92%
Phosphorus:223.72mg
22.37%
Calcium:195.28mg
19.53%
Iron:3.32mg
18.47%
Magnesium:61.13mg
15.28%
Vitamin A:737.62IU
14.75%
Copper:0.29mg
14.44%
Manganese:0.28mg
13.94%
Potassium:461.07mg
13.17%
Selenium:8.54µg
12.2%
Vitamin B5:1.07mg
10.73%
Vitamin B12:0.61µg
10.11%
Fiber:2.5g
10%
Zinc:1.26mg
8.41%
Folate:32.01µg
8%
Vitamin E:0.88mg
5.84%
Vitamin B6:0.12mg
5.83%
Vitamin B1:0.08mg
5.15%
Vitamin K:5.15µg
4.91%
Vitamin D:0.57µg
3.77%
Vitamin B3:0.46mg
2.29%
Vitamin C:1.1mg
1.34%
Source:My Recipes