Mint Chocolate Chip Cupcakes

In honor of National Chocolate Mint Day, I thought it would be appropriate to share these Mint Chocolate Chip Cupcakes. While making these won't be quite as easy as plowing through a sleeve of Thin Mints, I promise they are equally (if not more) satisfying and way prettier.



When I made these I was in a bit of a time crunch so I started with a box of Pillsbury Moist Supreme Chocolate cake mix, and just added a teaspoon of mint extract to give them a little extra pizazz. Did the word pizazz make anyone else thing of pizza? I typed that, and then immediately started thinking about how much I wanted to have pizza for dinner tonight. I'm such a fat kid at heart. Anyways, let's get back on topic. Bake as instructed on the cake box in a lined cupcake pan. Set aside, and let cool completely.


Now it's time for the fun part - the mint chocolate buttercream frosting. Here is what you'll need:

Mint Buttercream Frosting

• 3 cups powdered sugar, sifted
• 1 cup unsalted butter, softened
• 1/8 teaspoon salt
• 1 teaspoon mint extract
• 6-8 drops green food coloring
• 1 cup semisweet chocolate chunks

In a mixing bowl, beat together the sifted powdered sugar, butter, and salt until smooth. This should only take about 2-3 minutes. Scrape down the sides of the bowl and add the mint extract and food coloring. Mix for another 2-3 minutes until light and fluffy. Stir in the chocolate chunks by hand to avoid breaking them in the mixer.

Using a large ice cream scoop, scoop some frosting onto the top of each cupcake. It's that simple! Now it's time to enjoy! Happy National Chocolate Mint Day y'all!