Mint Chocolate Chip Cupcakes

My man's favorite sweet in the world is mint chocolate chip ice cream. So for Valentine's Day, I wanted to put a creative twist on his favorite and these were the perfect special treat. However, I didn't realize that Lambeau (our 90 lb. golden retriever) also had a thing for Mint Chocolate Chip. So when I left the house to pick Josh up from work, and came home to find that Lambeau had gone up on the table and stolen TWO cupcakes and then completely devoured them, I was a little peeved. The good news? We still had 10 left to enjoy. Josh has truly changed the way I feel about love and relationships. His love has taught me that being cheesy and cliche is not always a bad thing, patience is a virtue (work in progress), and most important, trust is freedom...trusting and believing in myself and the good people in this world. I'm one very lucky girl. Enjoy these cupcakes!

Cupcake Ingredients

Betty Crocker GF Chocolate Cake Mix

1/2 tsp mint extract

Mint Buttercream Frosting Ingredients

2 cups confectioners' sugar, sifted
4 TBSPs (1/2 stick) unsalted butter, at room temperature
3 TBSPs heavy cream
2 tsps vanilla extract
1/2 tsp mint extract
1/2 tsp salt
green gel food coloring (optional)
semisweet mini chocolate chips

Preparation Instructions

Follow the directions on the Betty Crocker box, while adding the peppermint extract to the mix. Bake the cupcakes.

Next, in a bowl, using an electric hand mixer, beat the confectioners' sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes.  Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes.  If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color.

When the cupcakes are completely cool, frost as desired.  Garnish with chocolate chips. 

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ps: this is being shared over at Cast Party Wednesday!