Get ready for a weekend delight! Treat yourself to some Mint chocolate ice box cupcakes – a cool and yummy blend of minty freshness and rich chocolate flavour. It’s the perfect way to make your weekend extra special!
ALSO READ: Recipe of the day: Steak and Kidney pie
Print
Mint chocolate ice box cupcakes
- Author: Kristan Roland
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Category: snack
- Method: Bake
- Cuisine: American
- 12 Chocolate Sandwich Cookies, Separated (you should have 24 rounds total)
- 226g Cream Cheese, Softened to room temperature
- 1 1/2 cups Powdered Sugar
- 226g Frozen Whipped Topping, Thawed (one container)
- 1 teaspoon Mint Extract
- Green Food Coloring
- Line a muffin tin with 12 paper cupcake liners.
- In the bowl of your mixer, beat cream cheese and powdered sugar until smooth, scraping sides of bowl as needed. Add whipped topping and beat on low until smooth and combined. Stir in extract and a couple of drops of food coloring until desired shade of green is achieved.
- Place one chocolate cookie (cream side up) in the bottom of each prepared muffin tin. Place a spoonful of the filling on top. Repeat layer again, so each cupcake has two cookies and two layers of filling.
- Cover pan and refrigerate for at least several hours – overnight is preferable. Keep uneaten portions stored in the refrigerator.
Nutrition
- Serving Size: 12 people
- Calories: 229 kcal
- Sugar: 19g
- Sodium: 56mg
- Saturated Fat: 7g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 1g
Keywords: Cupcakes,cookies
