Mint Chocolate Chip!

Mmmm. Mint Chocolate Chip!

I kinda made this recipe up after getting a request for Mint Chocolate Chip. At first I thought they were awful, the cake was weird.. the icing wasn't setting up properly.. FAIL. But in the end, they really grew on me, and everyone in the office seemed to like them. :)

Chocolate Mint Chip Cupcakes

1/4 cup (1/2 stick) unsalted butter, at room temperature

3/4 cup granulated sugar

1/3 cup (2 ounces) 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 flour1 teaspoon baking soda

1/2 cup (6 ounces) mini semi-sweet chocolate chips

last minute addition: 1 cup milk

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

2. 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.

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

4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT).

**It was here that the batter was goopy and not right. I decided to thin it out by adding some milk, 1/4 cup at a time. Approx 1 cup, until the consistency looked right.

5. With a rubber spatula, stir in the chocolate chips.

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

Mint Swiss Meringue Buttercream

3 egg whites (I used 5..)

1 cup granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 teaspoons peppermint extract

1/4 teaspoon vanilla extract

Last minute additions: 1/2 cup granulated sugar

1 cup confectionary sugar

1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).

2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes

3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)

*Right about here, it was too buttery. Added more sugar, 1/2 cup granulated. Then decided it still wasn't taking right...moving on..

4. Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth. *And it was here that I decided to put confectionary sugar in. a cup, in two 1/2 cup servings.. Now it was YUMMY!

Frost, enjoy! Oh, and don't forget to get Andes mints to crush up and put on top of the cupcake. Everyone loves Andes Mints!