Mint Chocolate Chip Cupcakes with Cream Cheese Frosting

mint chocolate chip cupcakes

All you need is one more cupcake recipe, right?! You bet your cupcake loving arse you do if it is a mint chocolate chip cupcake with cream cheese frosting! I’m here to tell you that this might be my favorite cupcake ever.  I will gladly fess up and admit to cheating on my Lenten sacrifice last Sunday to try one of these out and it is for the good of my family and my own arse that I couldn’t touch them come Monday.  Go ahead try it………I think you’ll like it.  Correction – Try it, I think you’ll become obsessed!!!

Mint Chocolate Chip Cupcakes with Cream Cheese Frosting

Ingredients

    For the cupcakes
  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons Creme de Menthe
  • 1 1/2 cup all purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/2 cup milk
  • Green food coloring
  • 1/2 cup semi-sweet chocolate chips
  • For the Cream Cheese Icing
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • Green food coloring

Instructions

    For the cupcakes
  1. Cream butter and sugar in a stand mixer or with a hand mixer for about 5 minutes. Gradually add eggs and vanilla and Creme de Menthe.
  2. Sift together flour and baking powder in a mixing bowl. Slowly add to sugar mixture and mix at low speed about 1/2 cup at a time. Scrape down sides. On low speed, add milk about 1/4 cup at a time and mix until smooth. Add food coloring until desired color. Add chocolate chips and stir to combine.
  3. Pour mixture into a lined mini cupcake pan. Bake at 350 degrees F for about 10 minutes or until a toothpick inserted into the center comes out clean. Set on a wire rack to cool. Cool completely before frosting cupcakes.
  4. For the Cream Cheese Frosting
  5. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. In a pastry bag with the tip cut, frost in a circle starting at the outside of the cupcake making your way to the center. Store in the refrigerator after use.
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