Mint Chocolate Chip Cupcakes

Ingredients:
1/4 c. (1/2 stick) unsalted butter, at room temperature

3/4 c. granulated sugar

1/3 c. (2 oz.) unsweetened chocolate, coarsely chopped, melted

2 large eggs, at room temperature

1 tsp. peppermint extract

1/2 c. chocolate milk

1 1/2 c. all-purpose flour

1 tsp. baking soda

1/2 c. (6 oz.) mini semi-sweet chocolate chips

Preheat the oven to 350 F. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.

In a separate medium-sized bowl combine the flour and baking soda.

Add the dry ingredients to the chocolate mixture and beat until well blended (careful not to over-beat the batter). With a spatula, stir in the chocolate chips.

Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

Mint Buttercream:

3 c. confectioner's sugar + 3 Tbsp.

1 c. unsalted butter

1 Tbsp. milk

Pinch salt

1 tsp. mint extract

Green food coloring

In a small bowl using an electric mixer on low, beat together sugar, butter, milk, and salt until creamy. Increase speed to high and beat until light and fluffy. Add mint extract and a few drops of green food coloring, beating until frosting is smooth.

Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe over cupcakes.