Chocolate pairs fantastically with everything from cherries to peanut butter, but its best partner is cool, refreshing mint. It’s a classic combo that’s great any time. Mint is a fantastic counterpoint to chocolate’s richness, making for a dynamite combo.
These easy, 4-Ingredient Mint Chocolate Icebox Cupcakes feature a minty whipped cream frosting made with fresh mint and are the perfect way to enjoy chocolatey goodness.
Fresh peppermint leaves lend a lovely, vibrant flavor to these tasty cupcakes, but if you can’t get your hands on the real thing, feel free to sub in 1/2 teaspoon peppermint extract. Likewise, this recipe is well-suited to either store-bought or homemade chocolate wafers.
Mint Chocolate Icebox Cupcakes
Makes: 12 cupcakes
- 36 chocolate wafer cookies
- 2 cups heavy whipping cream, divided
- 2 cup packed peppermint leaves, plus a few leaves for garnish (or 1/2 teaspoon peppermint extract)
- 2-3 tablespoons powdered sugar
- Pour 1 cup cream into a heavy-bottomed saucepan and set over medium heat. Add the mint leaves. Cook, stirring constantly, until cream begins to steam and mint leaves wilt. Cover and set aside to steep for 20 minutes. Using a mesh strainer, strain cream, pressing leaves to extract as much mint oil as possible. Set cream in the fridge to chill for an hour or more. Discard mint leaves.
- I found that the mint-infused cream needed a boost to whip up to fluffy peaks. For best results, whip the remaining (unflavored) cup of cream until pillowy, but not yet peaking. With mixer on low, add 2 tablespoons powdered sugar. Switch mixer to medium speed and gradually add the chilled mint-infused cream, allowing the whipped cream to fluff back up after each addition. Taste, and add one more tablespoon powdered sugar if needed. Beat just until soft peaks form.
- Next, set out 12-24 paper liners in a 12-cup muffin tin. (I found that 2 liners per cupcake provided the best stability.) Place a chocolate wafer in the bottom of each. Top each wafer with a dollop of mint cream (about 2 tablespoons), layer with another wafer and another dollop, and then top off with a wafer. Set cupcakes in the fridge to cure for several hours or preferably overnight. Reserve remaining whipped cream. Before serving, top each cupcake with a small spoonful of whipped cream and garnish with a mint leaf.