Mint Chocolate Chip Cupcakes
Cupcakes take two! These Mint Chocolate Chip Cupcakes made with tons of chocolate, peppermint extract and chocolate shards in the frosting disappeared quickly in my kitchen.
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Cupcakes take two! These Mint Chocolate Chip Cupcakes made with tons of chocolate, peppermint extract and chocolate shards in the frosting disappeared quickly in my kitchen. Miss A. and Liam continued their September initiative to bake and decorate cupcakes to ease their way back into school.
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I’ve come to the realization that I tend to mix two desserts that can absolutely stand on their own independently. Cookies and cake, ice cream and cupcakes; perfect examples in which I’d say, “put ’em together!” Some classic recipes that clearly show this 100% true: Banana Split Ice Cream Cake, Chocolate Chip Cookie Cake, and the recipe you’re about to dive into, which marries delicious ice cream and a cupcake. These Mint Chip Ice Cream Cupcakes satisfy the body’s craving to have a chocolatey cake + a cold scoop of mint ice cream (it’s okay – I’m pretty sure this is a gene we’re all born with that causes this craving). I didn’t even mention the best part! This recipe definitely falls into my “hack” wheelhouse. No shame in my game; a quick trip to the grocery, add a dollop of whipped cream, sprinkles and you’ve got a darling, bite-sized delicious dessert for your next get together.
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September was deemed cupcake month…by me! Cupcakes are just so fun and relatively easy, plus I needed something to ease the boys back into school. For the next three posts, Liam and his longtime friend (we’ll call her Miss A.), helped me make and decorate cupcakes from scratch. These chocolate dipped marshmallow cupcakes made all three of us giggle uncontrollably. Why? The challenge was to dip the marshmallow frosting into the melted chocolate, and sometimes it just failed and turned into a slouchy version of itself. But we got the hang of it, and so can you!
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Peanut Butter and Banana Cupcakes were a fun way to finish off Liam and his friend Miss A.’s month of baking cupcakes. These two pals scissored, scooped, and sizzled their way through the kitchen one fall afternoon. The result? Cupcakes with fresh bananas topped with peanut butter frosting and a brulee’d banana topper.
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Sometimes bringing the kids into the kitchen is a total disaster. Every food blogger I know has a story about the time the batter hit the ceiling or the mixer splattered eggs all over the walls. Believe me, I’ve been there. But the reason we keep doing it is because sometimes, just sometimes, it’s pure magical bliss. We’re laughing, talking, and making memories that will last a lifetime. For my boys and I, these Rainbow Cupcakes fit the bill.
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