Crazy for Crust · by Dorothy Kern★ 5.0 (2)
Mint Chip Ice Cream Cupcakes
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 6%
CARBS 43G56% OF CAL
1G FIBER7G OTHER35G TOTAL SUGAR
FAT 15G43% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cupcakes filled with mint chip ice cream and topped with mint chip frosting. Cool, creamy, and refreshingly minty with chocolate chips. A fun frozen dessert in cupcake form.
dessertamericanbaked good🍪 sheet pan🥣 mixergluten freevegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 24 chocolate cupcakes (baked and cooled)
- ½ carton mint chip ice cream
- 12 tablespoons (170g) unsalted butter (, softened)
- 3 cups (339g) powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ¼-½ teaspoon peppermint extract
- 4-6 tablespoons heavy whipping cream
- 4-5 drops green food coloring (optional)
- ½ cup mini chocolate chips
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 6%
CARBS 43G56% OF CAL
1G FIBER7G OTHER35G TOTAL SUGAR
FAT 15G43% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Sodium
- 214mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 5mg
- Calcium
- 119mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.