1 cup unsalted butter, softened
4 cups confectioner’s sugar, divided
2 tablespoons heavy whipping cream
1/4 teaspoon mint extract
2 drops green gel color
pinch of salt
2/3 cup mini chocolate chips or chocolate shavings
Beat butter until light and fluffy.
Add 3 cups sugar, heavy cream, extract, gel color and salt, beat until incorporated and fluffy. Scrape the bowl as necessary.
If needed, add remaining sugar to thicken.
Fold chocolate in by hand.
Frost cooled chocolate cupcakes with a spatula and invert a small sugar ice cream cone on top.
If desired, partially fill ice cream cone with frosting before placing on the cupcake.