Mint lovers, hold onto your pants.  Mint Chocolate Chip Ice Cream and Chocolate Cupcakes COLLIDE to make these delicious, simple, and easy Mint Chocolate Cupcakes!

Instructions

For the Cupcakes:

• Preheat your oven to 350 degrees Fahrenheit and line cupcake pans with 30 paper liners.
• In a stand mixer bowl fitted with a whisk attachment, add the milk, melted butter, eggs, and peppermint flavor.  Mix on low speed until completely smooth.
• Turn off the mixer and add in the cake mix.  Return mixer to low speed for 30 seconds, then increase speed to high and beat for 2 minutes.  Scrape down the sides of the bowl if necessary.
• Use an ice cream scoop to portion the batter into the prepared cupcake tins, filling each cup about ⅔ full.  Bake for 17-21 minutes, or until the surface of the cupcakes spring back when tapped.  Let the cupcakes cool for 10 minutes in the pans before transferring them to a cooling rack.  Let cool completely.

For the Frosting:

• In a stand mixer bowl fitted with a whisk attachment (a hand mixer works too), whip together the cream cheese, peppermint flavor, vanilla paste, and stevia extract.
• Add the powdered erythritol and matcha powder and whip until the mixture is completely even.  Scrape down the sides of the bowl if necessary.  Mixture should be uber fluffy!
• Drizzle about half of the melted chocolate over the frosting to create long and thin chocolate strands.  Place the bowl in the freezer for 10 minutes, or until the chocolate is completely hardened.
• Use a spoon to tap on the chocolate and create chocolate “shards.”  Give the frosting a gentle fold to scoop the frosting from the bottom of the bowl to the top.  Repeat the chocolate drizzling action, cover the bowl, then place the bowl in the fridge to chill for ~3 hours, or until completely chilled through.
• Use an ice cream scoop to scoop the frosting over the cupcakes.  Serve immediately!