Anne Marie's Mint Chip cupcakes

My Niece is turning 11 this year in December and I remember when her mom was pregnant with her just about ever night around 9:30 after Baskin Robbins closed it was mint chip ice cream craving time I got smart and bought it in bulk and cones too! in honor of my first little princess who already has her own recipe my biscuits and gravy (Anne Marie's favorite biscuits and gravy) Here is one she doesn't know about yet!

Mint Chip Frosting
2 sticks of butter whipped
3 cups of powdered sugar
2 Tablespoons of heavy cream
1/4 teaspoon of peppermint extract
2 drops of green food coloring
1/8 teaspoon of salt
2/3 of a cup of mini chocolate chips
beat softened butter on medium speed with the whisk attachment on your stand mixer. Beat for about 60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream with the salt dissolved in it, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the chocolate chips by hand.

Chocolate Cupcakes1 cup of milk or water1/2 cup of unsweetened cocoa powder1 1/3 cup of ap flour2 tsp baking powder1/4 tsp salt1/2 cup softened butter1 cup sugar2 large eggs2 tsp vanillaPreheat oven to 375F degreesHeat milk to almost a boil (scalded)In a double boiler on high pour in unsweetened cocoa and scalded milk mix until smooth bring to room temperature (place in fridge while you prep everything else :) )

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using a stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning to check for doneness a toothpick inserted in the middle should come out clean. Remove from oven and place on a wire rack to cool before frosting.

Cake recipe modified from the joy of cooking