Mint Chocolate Cupcakes

Mint Chocolate Cupcakes

1 1/2 cup self-rising flour

4 tablespoons Dutch-process cocoa powder

1 teaspoon baking powder

1 cup sugar

1 cup (2 sticks) butter, softened

4 eggs

1 teaspoon mint extract

1/2 cup semisweet chocolate mini chips


Frosting 

1/3 cup (2/3 stick) butter, softened

2 cups confectioners' sugar, sifted

1 teaspoon mint extract

green food coloring

1/2 cup semisweet chocolate mini chips


Preheat oven to 325 degrees F. Place 18 paper baking cups into muffin pans. In a medium bowl, sift together the flour, cocoa, and baking powder. Set aside. Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint extract and chocolate chips. Spoon the batter into the prepared baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes, then remove cupcakes to a cooling rack.

To make the frosting, beat the butter and confectioners' sugar in a small bowl until smooth and creamy. Stir in the mint extract and just enough food coloring to turn the frosting a mint green. Frost the cupcakes and decorate with chocolate chips.