On one of the warmest days so far, I had scheduled myself to make cupcakes. It has been a really long time since I’ve made them and I felt like we, and you all, needed some. I thought to myself, “Hey, the readers need to see some more delicious baked goods like back in the old days.” So, it was all for you, I promise! I dropped my daughter off at school and my little guy and I got started in the kitchen. I made the cupcakes and then realized I forgot to add the one ingredient that was really going to make these cupcakes pop. I could blame the toddler, but this mistake was all on me. I tossed half of the cupcakes in the freezer (because I will be making those other cupcakes again next week) and figured out how to save this situation.

I was going through some saved frosting recipes and I happened upon this Mint Chocolate Chip Frosting. I had everything I needed, except heavy cream. Sigh. I had been halted by a whopping two tablespoons of heavy cream. The next day, with heavy cream in hand, I made these adorable cupcakes. I loved the way they turned out and my teaser on Instagram and Facebook showed me that everyone thought they were cute too. Everyone was fooled when they realized that this wasn’t ice cream, but frosting! I think I am going to play around with this concept some more in the future!

The frosting is made a little thicker than normal, so that it sits up on the cupcake nicely. You could easily thin it out, but I wouldn’t go too far because there is something about having it thicker and it mimicking ice cream. This is a pretty forgiving recipe, especially if you have worked with butter cream before. Play around with the peppermint extract and food coloring to get what you desire. The cupcake recipe I used was one of my favorites and yields 30, but the frosting yields 14, so please keep that in mind.

Mint Chocolate Chip Frosting

Ingredients

• 1 cup (or 2 sticks) of unsalted butter, room temperature
• 3 cups powdered sugar
• 2 Tbsp heavy cream
• 1/4 tsp peppermint extract
• 2 drops green food coloring
• pinch of salt, as needed
• 2/3 cup mini chocolate chips

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In bowl of stand-mixer, beat butter on medium speed for 30 to 60 seconds or until smooth. Add sugar, cream, peppermint, and food coloring and beat on high speed for about 3 minutes. Adjust frosting to your liking (more sugar for thicker, cream for thinner, and salt if too sweet). Stir in chocolate chips by hand.

Using an ice cream scoop, scoop the frosting and place on top of cupcake.

Store in an airtight container for up to 4 days, if they last that long!

Frosting yields 14 heavily frosted cupcakes.

Source: Chocolate Cupcakes, Mint Chocolate Chip Frosting ~ Sally’s Baking Addiction