These cupcakes were made for a fellow lifeguard's birthday this summer. The batter recipe came from my favorite cupcake book. The cupcakes were a huge hit. The recipe is for regular sized cupcakes, but I made them into minis, as per usual.
Mint Chocolate Chip Cupcakes
Yeilds 18-24 regular-sized cupcakes or 36-48 minis
1/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 ounces (1/3 cup) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 cup chocolate milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup mini chocolate chips
3/4 cup granulated sugar
2 ounces (1/3 cup) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 cup chocolate milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup mini chocolate chips
1. Preheat the oven to 350°F. Line cupcake pans with liners.
2. Cream together the butter with the sugar 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.
3. In a separate bowl combine the flour and baking soda.
4. Add the dry ingredients to the butter and chocolate mixture until well blended. With a spatula stir in the chocolate chips.
5. Fill the cupcake liners three-quarters full. Bake for 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Frost the cupcakes using a mint Frosting. I used a ready made vanilla icing and then added mint extract, however you can make it from scratch as well.
Enjoy!