Mint Chocolate Ice Box Cupcakes |Cooking With Amanda

I have found icebox cakes to be one of the most universally popular desserts on the planet. I don't know if it's the ease of preparation or the light, creamy flavor, but I can always count on an icebox cake to get eaten up at any potluck.

I grew up eating an éclair cake that my grandma made – an icebox cake made of layers of graham crackers and pudding. The trick to it's deliciousness, I discovered, was that it sat overnight. Not only did this allow the flavors to mingle, but the graham crackers soaked up moisture from the pudding, transforming them from crunchy crackers to a soft, thin cake that your fork cuts through like a dream.

Since then, I've made many ice box cakes. There's really nothing to it – cream cheese, pudding, sweetened condensed milk, or whipped topping – simple, sweet, creamy ingredients that can be combined in a zillion different ways and layered with crunchy cookies or graham crackers.

Although many people prefer icebox cakes during the warm Summer months, I enjoy them in the fall and winter as well. When time is short and there's a never ending demand for a treat for this party or that, an icebox cake always shines in a pinch!

These mint chocolate ice box cupcakes are a variation on one of our favorite holiday pies. The individual servings make them so easy to put on a platter for a party! These little pies would also be perfect for gifting – just layer in a small jar instead of a paper cupcake liner.

Whatever you do, just be sure to let these sit overnight, or at least four hours, before serving. The Oreo layers soften up and become yummy chocolate cake layers in between the creamy mint filling. I just love how festive these are!

Looking for more creamy, dreamy desserts? Try Aimee's Oreo ice cream cake and Tanya's lemon mascarpone grilled cheese sandwiches!

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Mint Chocolate Ice Box Cupcakes Recipe

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Ingredients

12 chocolate sandwich cookies, 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

Directions

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.