Mint Chocolate Chipe Cupcakes

Yield: 12 servings ( Serving Size: 1 cupcake )
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  • 1/4 cup(s) unsalted butter at room temperature
  • 3/4 cup(s) granulated sugar
  • 1/3 cup(s) (2 oz) unsweetened chocolate coarsely chopped, melted
  • 2 large eggs at room temperature
  • 1 teaspoon(s) peppermint extract
  • 1/2 cup(s) chocolate milk
  • 1 1/2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1/2 cup(s) (6 oz) mini chocolate chips


  1. Preheat the oven to 350 degrees 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, perppermint 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. With a rubber spatula, stir in the chocoalte chips.

  5. Fill the cupcake liners 3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
September 2012

This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.

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