I have been obsessed with Icebox Cupcakes ever since I made them for Caleb’s first birthday. I loved the chocolate cupcakes so much that I made a gingerbread version for Christmas. I’m back with more icebox cupcakes for St. Patrick’s Day, Chocolate Mint Icebox Cupcakes. Yay for green week! And yay for chocolate mint-always a winning combo!
I love making these cupcakes because everyone oohs and aahs over them. They got lots of praise with very little work! The best kind of recipe, don’t you agree? Oh, and they are pretty delicious too:)
For this recipe, we used Anna’s Chocolate Mint Thins. You can find them at most grocery stores in the cookie aisle or online. We layered the cookie thins with peppermint whipped cream that we dyed green. Josh got a little carried away, so they are definitely green:) You can make them whatever shade of green you want! Just add the food coloring slowly-hint, hint Josh! The peppermint whipped cream was refreshing and complimented the chocolate mint thins perfectly.
We decorated the icebox cupcakes with chopped up Andes mints and fun St. Patrick’s Day sprinkles.
If you are having a St. Patrick’s Day party and need an easy green dessert, I suggest you make these cupcakes. They are easy, fun, and festive!
Don’t forget to enter our Green Apple KitchenAid Mixer Giveaway! Don’t you just love green? 🙂
Chocolate Mint Icebox Cupcakes
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- ¼ teaspoon peppermint extract
- Green food coloring
- 1 5.25 ounce box Anna's Chocolate Mint Thins
- Chopped Andes Mints for decorating
- Sprinkles for decorating
- In the bowl of a stand mixer, whip the cream, powdered sugar, and peppermint extract together on high speed until medium peaks form. Fold in the green food coloring. Start with a few drops and add more if you want the color to be more green.
- To assemble the cupcakes, spread about 1 tablespoon of the whipped cream on top of a chocolate mint thin. Place another chocolate mint thin on top of the cream to make a sandwich. Spread more whipped cream over the thin and add another thin. Top the final chocolate mint thin with whipped cream. You want to use four wafers per cupcake and end with cream.
- Place cupcakes in cupcake liners or on a plate and stick in the refrigerator for at least 2 hours. You can refrigerate them overnight. The whipped cream will soften the thins making them soft like cake.
- When ready to serve, remove the cupcakes from the refrigerator and sprinkle with chopped Andes mints and sprinkles, if desired.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod