Before I jump headfirst into a holiday baking frenzy, I thought I’d share these adorable cupcake cones with mint chocolate chip buttercream disguised as ice cream. I’m all for Christmas baking, and I realize most of you have probably already decked your halls now that Thanksgiving is over, but I prefer to wait for all that jazz until the calendar actually hits December. Christmas music was blasting when I got into clinic this morning, and although I’m all for holiday cheer, I cringed a bit. Call me Ms. Grinch, but I need a little more time before it’s all gingerbread and snowflakes around here. But I’m easing in slowly, and I figured this mint treat with some hints of green and red would be a good stepping stone for us all.
I remember baking cupcakes in ice cream cones all throughout my childhood, and I reincarnated the idea with Banana Split Cupcake Cones a few years ago, and now I’m back with different flavors in a miniature version. I love the combination of mint and chocolate, although I must say most of the frosting in mint chocolate cupcakes I’ve tried remind me a little too much of toothpaste. I thought the mini chocolate chips here helped add some texture and a bit of Cool Whip lightened the frosting to help distract anyone from a minty dental product. I opted to use mint extract for these with green food coloring because honestly I prefer the fake stuff and pretty color to the more herbal flavors and natural look you get from using real mint leaves in baked goods. And then I got a little fancy by adding a quick chocolate ganache, whipped cream, chocolate shavings, and a cherry candy on top. Mint chocolate chip ice cream cupcake sundae, anyone??
These cupcakes really are a cinch to put together but make a big impact. I used doctored boxed cake mix for the cake part and an easy buttercream for the mint frosting. Ganache might sound fancy but it’s really just chocolate chips melted with heated heavy cream. And if you’re unlike me and ready to jump into the holiday spirit, you could totally dress these up for the season with festive sprinkles and a peppermint topper.
Mint Chocolate Chip Cupcake Cones
Ingredients:
for the chocolate cupcakes:
1 box chocolate cake mix
1 cup buttermilk (instead of water indicated on box)
1/2 cup vegetable oil
4 eggs
Package of mini ice cream cones (with flat bottoms, like these)
for the mint chocolate chip buttercream:
1 cup butter, at room temperature
4 cups powdered sugar
1 teaspoon peppermint extract
1/3 cup whipping cream (or Cool Whip)
1/3 cup of mini chocolate chips
for the toppings:
4-1/2 ounces chocolate chips
1/2 cup heavy cream
Whipped cream
Chocolate shavings or sprinkles
Cherry candies or marashino cherries
Directions:
for the chocolate cupcakes:
- Preheat oven to 350 degrees and set one mini cone in each muffin well to fill 24.
- Beat together all of the ingredients for the cupcakes with an electric mixer on medium-high speed for about 2 minutes
- Divide batter evenly among the cones, filling each almost to the top. You may have some excess batter which you can just bake up as regular cupcakes or make more cupcake cones. Bake for 15-20 minutes, or until cake tester comes out clean. Allow cupcakes to cool in the tin for at least 5 minutes after they are done, then transfer them to a wire rack to cool completely.
for the mint chocolate chip buttercream:
- In the bowl of an electric mixer, beat the butter for 2-3 minutes until light and fluffy.
- With the mixer on low, slowly add the powdered sugar and then increase the speed to medium until the buttercream is smooth. Add the peppermint extract and beat well.
- Add the whipping cream and mini chocolate chips and use a rubber spatula to evenly incorporate.
- Use a small ice cream scoop to top each cupcake cone with a dollop of frosting.
for the toppings:
- For the ganache, put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until it just starts to boil. Pour cream over the chocolate chips and whisk until smooth. Set aside to cool to room temperature before pouring over the frosting.
- Once ganache is set, use a spoon to pour ganache over each cupcake. Top with whipped cream, chocolate shavings, and a cherry candy. Serve immediately or store in the refrigerator until ready to serve.
I love these, mint and chocolate is one of my favorite flavor combos – and these are just too darn cute!!
I haven’t decorated for xmas yet either. This weekend I will think about it :)
I may not just decorate for Christmas at all – it’s too much work to put everything down. These cupcakes though are just the cutest things ever! My niece will be over the moon for them!
These are so cute they made my day! I love mint chocolate chip. You said you used mint extract – have you tried this with peppermint? I’ve always found that when I use mint extract it tastes like toothpaste, but the peppermint is dead on what I’m looking for. Thanks for sharing these!
These are adorable! I love mint chocolate chip.
These are ridiculously cute. I’m a big fan of mint and chocolate too!
Oh wow! Doing these for sure!!!
I’m just getting ready to try these and realized I don’t have any Buttermilk. Is there a reason, other than flavor, you like to substitute Buttermilk for the water?
Erica — February 24th, 2014 @ 11:14 pm
Nope, it’s just for flavor. Water is fine! Good luck :)
I am absolutely doing this!!
How many cupcake cones does your recipe make?
Erica — March 20th, 2014 @ 8:03 pm
It depends what size cones you get. I got the mini ones, and I don’t remember exactly how many it made but I want to say around 36. Hope you enjoy them!
Could I substitute brownie mix for cake mix?
Erica — July 21st, 2017 @ 9:53 am
I think that would work fine, although I haven’t done it myself, I don’t see why not!
Can I use regular size cones? If so how many will I get?
i love it thank you so much, i use to hate cake but this change my prospective on cake
thanks for that!!!