Mini Mint Chocolate Chip Cupcakes with Peppermint Buttercream

I'm not in the least bit Irish, but my husband has a good deal of it in him, and our last name screams out "Kiss Me, I'm Irish!".   Since St. Patrick's Day is almost here so I figured I need to make something green to celebrate my last name's country of origin.  I also love mint, so mint chocolate seemed to be a pretty easy decision.

I had made these cupcakes once before using a recipe from my trusted Cupcakes, an awesome cookbook, but I wanted to change it up a little bit. Mint Chocolate Chip is my favorite ice cream, so I wanted chips in there somewhere and I wanted green.  The frosting is my own creation and I adapted the cupcake recipe just slightly.

Also, if you're looking for a two bite brownie, just don't frost these.  They'd be perfect.

Happy (early) St. Patrick's Day everyone!'

makes 24 mini cupcakes

Recipe linked up on:

Ingredients:
 4 oz. bittersweet chocolate, chopped
4 T. unsalted butter, cut into 4 pieces
3/4 c. sugar
2 large eggs, room temperature
1/2 t. vanilla extract
1/4 t. peppermint extract
1/4 t. salt
1/4 c. plus 2 T. all-purpose flour
1/4 c. mini chocolate chips
Mint Buttercream (recipe follows)

How:
Preheat your oven to 350 F and line a 24 cup mini muffin pan.

Place the chocolate and butter in a heatproof bowl over simmering water.  Sitr frequently until melted and smooth.  Remove from heat and let cool to room temperature.

Using a wooden spoon, stir the sugar into the melted chocolate mixture.  Whisk in the eggs, one at a time until combined.  Whisk in the vanilla and peppermint extracts, then the salt.  Fold in the flour and chocolate chips being careful not to overmix.

Divide the batter into the cups evenly.  Bake until the tops are crackly and a toothpick comes out with only a few crumbs attached, about 18 minutes.  Cool in the pan on a wire rack about 45 minutes.  Frost with buttercream, sprinkle with extra mini chips, and serve.

Mint Buttercream
Ingredients:
1 lb. powdered sugar 
1/4 c. shortening
1/4 c. butter, room temperature
7-10 T. whole milk
3/4 t. vanilla extract
3/4 t. peppermint extract 

green gel food coloring (optional)


How:
Combine the powdered sugar, shortening and butter in a bowl and combine using the paddle on an electric mixer.  Add the milk in a few tablespoons at a time until you reach your desired spreading/piping consistency.  Add the extracts, stir to combine.  Add the food coloring a bit at a time until it reaches the depth of color you desire.  Spread or pipe onto cupcakes, or eat it all, because you know you want to... 

cupcake recipe adapted from Shelly Kaldunski's Cupcakes 
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