Mint Chocolate Ice Box Cupcakes Recipe
Mint Chocolate Ice Box Cupcakes have layers of chocolate sandwich cookie and creamy mint. Cold and delicious!
Ingredients
- 12 Chocolate Sandwich Cookie Separated (you should have 24 rounds total)
- 8 ounces Cream Cheese Softened to room temperature
- 1 1/2 cups Powdered Sugar
- 8 ounces Frozen Whipped Topping Thawed (one container)
- 1 teaspoon Mint Extract
- Green Food Coloring
Instructions
- Line a muffin tin with 12 paper cupcake liners.
- In the bowl of your mixer, beat cream cheese and powdered sugar until smooth, scraping sides of bowl as needed. Add whipped topping and beat on low until smooth and combined. Stir in extract and a couple of drops of food coloring until desired shade of green is achieved.
- Place one chocolate cookie (cream side up) in the bottom of each prepared muffin tin. Place a spoonful of the filling on top. Repeat layer again, so each cupcake has two cookies and two layers of filling.
- Cover pan and refrigerate for at least several hours – overnight is preferable. Keep uneaten portions stored in the refrigerator.