From inthekitchenwithkath.com

(Adapted from the recipe for Mint Chocolate Chip Cake on confessionsofacookbookqueen.com)

Makes enough to frost a two-layer cake or 24 cupcakes

Kristan advises against using chocolate chips because they make the frosting difficult to spread. I used half of a 4-oz Ghirardelli Semi-Sweet Chocolate Baking Bar.

2 sticks (1 cup) unsalted butter, slightly softened

1/3 cup heavy cream (I used cream, but I’m sure you could use milk instead.)

2 teaspoons mint extract

1 teaspoon vanilla extract

½ teaspoon salt

4 cups powdered sugar

2 ounces of a semi-sweet chocolate bar, finely chopped

1. Beat the butter, cream, the mint and vanilla extracts, and the salt together at medium speed until they are well-blended.

2. Turn the mixer speed down to low and gradually add the powdered sugar. When it is all mixed in, increase the speed to medium and beat for about a minute. If it seems a bit too thick, add in another tablespoon or two of the cream. (I did find I needed to add a bit more cream.)

3. Reduce the speed to low to mix in the chopped chocolate.

4. Frost your favorite chocolate cake which has been completely cooled after baking.