Preheat oven to 350 degrees. Line cupcake tins with liners.

Add cake mix, oil, eggs, and melted ice cream to a large bowl. Mix with a hand mixer for two minutes, until no lumps remain. Scoop into prepared pans, filling cups 2/3 full. Bake for about 17 minutes, until a toothpick comes out clean. (Different cake mix brands and pans may cook in different amounts of time, so be sure to check them after about 15 minutes, and they may take up to 21 minutes.)

Let cupcakes cool completely before frosting.

When ready to frost, mix the mint extract (to taste) and some green food coloring into one of the cans of vanilla frosting.

Frost each cupcake with a small amount of mint frosting. (Make the frosting in a flat layer on top of the cupcakes.)

Place the second can of vanilla frosting into a piping bag. (I used a 1M tip.) Swirl on the top of the cupcakes, leaving some green showing, to resemble whipped cream. Sprinkle with mini chocolate chips for garnish.